UC-NRLF 


DUSEHOLD 


HOUSEHOLD 
SCIENCE  AND  ARTS 


FOR 


ELEMENTARY    SCHOOLS 


BY 


JOSEPHINE    MORRIS 

SUPERVISOR    OF   HOUSEHOLD    SCIENCE   AND   ARTS 
IN    THE   BOSTON   PUBLIC   SCHOOLS 


NEW  YORK  •:.  CINCINNATI  •:•  CHICAGO 

AMERICAN    BOOK    COMPANY 


COPTRIGHT,    1912    AND  1913,  BY 

JOSEPHINE  MORRIS. 


MORRIS,   HOUSEHOLD  SCIENCE   AND  AKT8. 
W.P.  I 


TO 

MRS.  ELLOR  CARLISLE  RIPLEY 

ASSISTANT  SUPERINTENDENT  OF  THE  BOSTON  PUBLIC 
SCHOOLS,  WHOSE  KINDLY  INTEREST  AND  COOPERATION 
HAVE  BEEN  INVALUABLE  AIDS  IN  THE  ACCOMPLISHMENT 
OF  THE  WORK,  THIS  BOOK  IS  AFFECTIONATELY  DEDICATED 
BY  THE  AUTHOR,  IN  GRATITUDE  FOR  HER  HELPFUL 
SUGGESTIONS  IN  ITS  PLANNING  AND  COMPLETION 


260870 


PREFACE 

•  "  Household  Science  and  Arts  "  aims  first  and  last  to  be 
practical.  Its  suggestions  as  to  best  ways  of  keeping  a  house 
clean  and  sanitary,  its  advice  in  regard  to  the  care  and 
preparation  of  wholesome  foods,  and  its  formulation  of  about 
three  hundred  fifty  recipes  are  all  to  the  point.  They  are, 
moreover,  such  as  may  be  followed  in  all  homes.  Because 
it  is  easy  to  find  elaborate  recipes  and  difficult  to  secure  a- 
collection  suggestive  and  useful  to  the  average  housekeeper, 
this  book  has  embraced  only  that  which  is  well  within  the 
reach  of  the  typical  American  home. 

All  directions  within  these  covers  are  expressed  in  simple 
language.  This  fact  makes  the  book  easily  understood  by 
young  students,  and  saves  time  and  thought  for  young 
housekeepers. 

In  the  outline  of  preliminary  lessons,  teachers  may  find  a 
suggested  order  of  making  girls  acquainted  with  the  kitchen 
and  its  equipment.  This  acquaintance  should  be  made  very 
informally,  with  no  attempt  to  cover  in  the  first  lesson  more 
than  the  general  and  familiar  kitchen  furnishings  and  tools 
and  their  place  and  order.  The  individual  cooking  utensils, 
unfamiliar  in  name  and  use,  should  be  taken  up  just  before 
need  of  each  is  felt,  so  as  to  avoid  confusion  of  mind  arising 
from  trying  to  learn  many  new  things  at  once. 

It  is  suggested,  also,  that  in  the  first,  and  in  all  subsequent, 
lessons  teachers  place  marked  emphasis  upon  the  importance 
of  wearing  in  the  kitchen  a  clean,  attractive  outfit ;  of  meet- 
ing there  all  requirements  under  "  Personal  Habits  in  the 
Kitchen  " ;  and  of  not  making  "  Mistakes  to  be  avoided  in 


6  I'REFACE 

the  Kitchen."  In  these  particulars  the  teachers  set  stand- 
ards which  the  children  can  reach  only  by  constant  practice. 
While  children  may  understand  a  full  statement  of  what 
they  ought  to  do  and  of  what  they  ought  to  avoid,  good 
kitchen  habits  can  be  secured  only  by  the  teacher's  persistent 
demand  for  the  ideal. 

The  theory  of  a  process  in  cookery  is  understood  much  more 
easily  after  than  before  experience  with  that  process.  For 
this  reason,  •  teachers  are  urged  to  reduce  explanation  to  a 
minimum  until  pupils  have  had  some  practice  in  the  process 
to  be  explained.  The  consistent  pursuit  of  this  plan  not  only 
gives  better  results  from  cookery  instruction,  but  it  favors 
•the  acquisition  of  skill  by  the  pupils  and  increases  their 
interest  in  their  work.  To  objectify  their  conception  of  a 
recipe  or  direction  is  the  great  pleasure  and  great  gain  of  a 
course  in  Household  Arts.  Therefore  the  teacher's  silence 
is  golden  and  the  pupil's  activity  is  rich  reward. 

JOSEPHINE  MORRIS. 


CONTENTS 

FIRST  YEAR 

PAGE 

PRELIMINARY  LESSONS 9 

DUST 11 

REFRIGERATOR 15 

REMOVING  STAINS 16 

COMBUSTION 17 

KEROSENE  LAMPS .        .        .19 

THE  KITCHEN  FIRE .19 

THE  TABLE 25 

DISH  WASHING,  SILVER  POLISHING,  CARE  OF  THE  SINK  AND 

OF  GARBAGE 29 

ABBREVIATIONS  AND  MEASUREMENTS 32 

FOOD 34 

WATER 35 

BEVERAGES .        .        .36 

FRUIT 40 

VEGETABLES 42 

STARCH 51 

CEREALS 55 

COMPOSITION  OF  FOODS 61 

MILK 62 

CREAM  SOUPS  .        . 64 

BUTTER 67 

CHEESE 68 

EGGS  70 


8  CONTENTS 

SECOND'  YEAR 

/  PAGE 

MEAT 78 

GELATIN 99 

/  FISH 101 

FATS  AND  OILS .  .  .112 

BREAD  .  .  . .115 

BAKING  POWDER  .  .  . 124 

CAKE  .  .  .  .  132 

STEAMED  DOUGHS  AND  BATTERS  .  .  .  .  .139 
PASTRY 145 

x  SALADS  .  .  .  .  ( 148 

INVALID  COOKERY 153 

SANDWICHES   .        .        .        .  .        .        .        .     158 

COMPOSITION  AND  COST  OF  MENUS  .  '."  "  .  .  .  162 

J  FROZEN  DESSERTS          .        . 163 

-/PRESERVING  FOODS  .  .  .  *  .  ...  166 

JELLIES .  .  .172 

SUGAR 176 

'  CANDY  MAKING .  .  177 

DIGESTIVE  PROCESSES    .        .        .  .        .        .        .183 

HOME  NURSING      .        .        .        .     -.        .        .        .        .     185 

HOUSEHOLD  SANITATION  .......  190 

CARE  OF  BEDROOMS .  192 

/  LAUNDERING .  ...  194 

HOUSEHOLD  ACCOUNTS 198 

HOUSE  FURNISHING       .        .        .        .  .        .        .201 

Box  OR  SCHOOL  LUNCHEONS 205 

' .  MENUS 208 

CAMP  COOKERY 218 

THE  HOME  MAKER'S  DUTY  TO  HERSELF  .  .  .  .221 

SCHOOL  GARDENS 226 

INDEX  TO  RECIPES 228 

GENERAL  INDEX 241 

HOME  RECIPES  249 


HOUSEHOLD  SCIENCE  AND  ARTS 

FIRST   YEAR 

PRELIMINARY  LESSONS 

At  the  beginning  of  this  course  in  Household  Arts  the  fol- 
lowing points  are  suggested  for  consideration  with  the  class 
in  three  fully  illustrated  preliminary  talks,  in  which  the  chil- 
dren are  taught  to  exemplify  what  is  stated  in  regard  to  outfit, 
personal  habits,  and  mistakes ;  to  become  familiar  with  the 
general  equipment  and  order  of  the  kitchen ;  and  to  use  the 
gas  burners. 
I.  Pupil's  Costume. 

Cap  to  cover  the  hair  entirely. 
Apron,  cotton  material,  to  cover  the  dress  entirely. 
Towel. 
Holder. 
II.    Personal  Habits  in  the  Kitchen. 

Dress.  —  A  tub  dress  is  an  ideal  kitchen  dress ;  its  best 

substitute  is  a  large  allover  cotton  apron. 
Hands.  —  No  rings  should  be  worn ;  the  hands  should 
be  washed  and  the  nails  thoroughly  cleaned  before 
beginning  to  cook.     After  touching  the  face,  hair, 
handkerchief,  or  anything  not  pertaining  to  the  cook- 
ing, the  hands  should  always  be  washed. 
Hair.  —  The  hair  should  be  completely  covered  by  the 

cap,  and  all  loose  locks  tucked  beneath  it. 
Towel.  —  Each  pupil  should  use  her  own  hand  towel  for 

drying  her  hands. 

Never  use  the  hand  towel  for  dusting  or  for  drying  dishes. 
9 


10  FIRST  YEAR 

III.  Mistakes  to  be  avoided  by  Pupils  in  the  Kitchen. 

Cluttering  utensils  on  the  cookery  table,  or  articles  in 

the  room. 
Soiling  many  dishes  when  a  few  could  be  washed  and 

used  again. 
Using  the  dishcloth  for  anything  but  dish  washing,  such 

as  for  wiping  spots  from  the  floor. 
Wasting  time  looking  in  the  cookbook  for  recipes  often 

used.     These  should  be  copied  and  hung  in  plain  sight 

near  the  cookery  table. 

IV.  Equipment. 
General. 

Sink  and  furnishings. 

Ranges. 

Towel  racks. 

Demonstration  desk. 

Dining  table  and  dining  chairs. 

Station  stools. 

Station  for  each  pupil  with  gas  burner  and  standard 

equipment. 

Molding  board.  Desk  pan. 

Case  knife.  Salt  box. 

Paring  knife.  Pepper  shaker. 

Steel  fork.  Tin  plate. 

2  teaspoons.  Crockery  plate. 

1  tablespoon.  Cup  and  saucer. 

1  wooden  spoon.  Sauce  dish. 

Measuring  cup.  Scrubbing  brush. 

1  pint  agate  saucepan. 
Cabinets :  Order  of 
Dishes.  Linen. 

Glassware.  Silver. 

Cooking  utensils. 
State  particular  arrangement  of  each  cabinet  in  school 


DUST  11 

kitchen,  locating  contents  of  particular  drawers,  closets,  and 
shelves  as  set  apart  for  supplies,  utensils,  dishes,  linen,  and 
silver. 

V.    Special.  —  Practice  the  proper  use  of  the  fire-proof  ed  blan- 
ket to  be  used  in  case  of  accident  with  the  gas  burner. 
VI.    Special  Instructions  on  Gas  Burners. 

Care  of  matches. 

Lighting  gas  burners ;  demonstration  and  practice. 

Teach  economical  use  of  gas,  showing  suitable  flame 
for  simmering  and  for  boiling. 

Extinguishing  gas. 

DUST 

Much  dust  is  alive.  That  is,  it  contains  germs  or  microbes, 
as  they  are  sometimes  called.  A  germ  or  microbe  is  among  the 
smallest  of  living  things.  Many  are  so  small  that  a  powerful 
microscope,  making  them  seem  at  least  fifty  times  as  large  as 
they  are,  must  be  used  in  order  to  examine  them.  Most 
germs  will  not  grow  unless  kept  moist  and  warm.  Some  of 
these  germs  can  produce  useful  tiny  plants,  such  as  yeast. 
Some  of  them  produce  undesirable  plants,  such  as  mold  in 
bread  and  in  cheese.  -.l3ome  of  them  produce  during  their 
growth  very  dangerous  poisons,  and  when  our  bodies  are 
weakened  from  lack  of  food,  air,  or  sleep,  such  germs  may 
carry  diseases  to  us.  So  the  rooms  in  which  we  live  should 
be  kept  as  free  from  dust  as  possible. 

One  way  of  protecting  ourselves  from  the  living  germs 
always  found  in  dust  is  the  use  of  a  proper  method  of  dusting 
and  sweeping  rooms.  The  main  thing  to  be  done  is  to  avoid 
throwing  dust  into  the  air  when  trying  to  remove  it  from  any 
article  of  furniture.  Much  that  will  be  said  in  the  next  les- 
son on  dusting  arid  sweeping  can  be  traced  back  to  this  one 
principle  of  avoiding  the  scattering  of  dust. 


12  FIRST  YEAR 

But  harmful  germs  are  brought  to  the  home  by  other 
carriers  than  dust.  Flies  are  very  harmful  to  us  and  useful 
to  bad  germs  by  carrying  them  from  place  to  place.  Flies 
are  hatched  in  filth  and  always  support  germs.  The  good 
housekeeper  will  not  allow  uncovered  in  her  house  anything 
attractive  to  flies.  She  will  also  make  sure  that  her  garbage 
pail  is  not  open  to  them  as  a  free  boarding  house.  She  will 
use  every  possible  means  of  keeping  her  home  free  from  these 
busy  little  pests. 

Mosquitoes,  too,  are  enemies.  Although  their  bite  is  un- 
pleasant, we  should  wage  war  on  them  for  another  reason  than 
that.  They  carry  diseases,  and  are  a  very  common  means  of 
"  chills  and  fever,"  ague  or  malaria. 

But  there  are  useful  germs.  Bread  making,  butter  making, 
and  cheese  curing  are  aided  by  such  germs,  and  they  help  too 
in  the  ripening  of  meat. 

SWEEPING 

Care  of  Brooms  and  Brushes.  —  In  sweeping  use  alternate 
sides  and  corners  of  the  broom,  so  that  it  may  wear  evenly. 
Wash  brooms  frequently  in  hot,  soapy  water,  and  hang  them 
up  to  dry.  Brush  all  lint  from  dustbrush,  and  wash  it  occa- 
sionally in  cold  or  warm  water,  never  in  hot,  as  hot  water 
softens  the  glue  which  holds  the  bristles  in  place.  After 
washing  the  brush,  hang  it  in  the  open  air  to  dry. 

Sweeping  Smooth,  Finished  Floors,  or  Hardwood  Floors.  — 
Before  beginning  to  sweep,  see  that  no  uncovered  food  is  in  the 
room.  Then  dust  the  corners  of  the  room  with  a  short- 
handled  bristle  brush ;  dust  the  sides  of  the  room  with  a  long- 
handled  bristle  brush,  sweeping  toward  the  center;  then 
sweep  the  floor  with  short  strokes,  keeping  the  broom  close 
to  the  floor  to  prevent  raising  dust. 

Next,  gather  the  dust  in  one  spot  near  the  center  of  the 


DUSTING  13 

room,  and  take  it  up  with  a  brush,  or  a  small  broom  and  a 
dustpan,  and  burn  it  at  once  whenever  possible,  opening  all 
the  dampers  of  the  range  before  putting  the  dust  into  the  fire. 

Care  of  Hardwood  Floors  and  Stairs.  —  Always  sweep 
floor  and  stairs  before  wiping  them  with  damp  cloth. 

Use  as  little  water  as  possible,  and  wipe  the  wood  dry ;  or 
wipe  it  over  with  kerosene. 

Rub  hard  with  a  soft,  dry  cloth  until  the  wood  is  perfectly 
dry. 

Sweeping  a  Carpeted  Floor,  (a)  Preparatory  Steps.  — 
Dust  pictures  and  all  pieces  of  furniture  too  large  to  be 
removed,  and  cover  them  with  cheesecloth  covers.  Dust 
all  small  articles  and  remove  them  from  the  room.  If  a 
high  wind  is  blowing,  close  the  windows  to  prevent  the  dust 
from  blowing  back.  Tear  old  newspapers  into  small  pieces, 
dampen  them,  and  sprinkle  them  over  the  carpet. 

(b)  Sweeping.  —  Sweep  the  corners  of  the  carpet  with  a 
short-handled  corn  broom.  Sweep  the  sides  of  the  room  with 
a  long-handled  corn  broom,  sweeping  towards  the  center, 
and  taking  short  strokes,  so  as  to  avoid  raising  dust.  Collect 
the  dirt  in  one  pile  and  take  it  up  on  a  dustpan  with  a  small 
broom. 

A  carpet  sweeper  may  be  used  on  the  center  of  the  carpet 
after  the  sides  are  brushed. 

Sweeping  Carpeted  Stairs.  —  Use  a  short-handled  corn 
broom  and  a  dustpan  covered  with  damp  paper.  Brush  the 
dirt  from  each  step  into  the  dustpan.  Be  careful  to  leave  the 
corners  clean. 

DUSTING 

Implements  for  Dusting.  —  Dry  mop  for  hard  wood  or 
smooth-finished  floors,  or  a  long-handled  corn  broom  covered 
with  a  canton  flannel  bag. 

Several  cheesecloth  dusters. 


14  FIRST  YEAR 

Care  of  Mops  and  Dusters.  —  Dry  mops  should  be  washed 
and  boiled  (on  the  day  when  the  family  washing  is  done), 
rinsed  well,  and  dried  outdoors. 

Canton  flannel  bags  for  broom  cases  should  be  washed  and 
rinsed  each  time  after  using. 

Dusters  should  be  washed,  scalded,  and  dried  outdoors 
each  time  after  using. 

Dusting  a  Room.  —  Dust  the  walls  and  highest  articles 
in  the  room  first,  going  regularly  around  the  room.  Dust 
lower  articles  with  cheesecloth  duster. 

Gather  or  wipe  the  dust  carefully  into  the  duster  and  turn 
over  the  cloth  to  fold  the  dust  well  inside.  Use  a  clean  por- 
tion of  duster  for  each  new  article  to  be  dusted. 

SCRUBBING 

I.  Requisites. 

Desk  pan.  Scouring  soap. 

Desk  cloth.  Hot  water. 

Scrubbing  brush. 

II.  Method. 

Remove  any  crumbs ;  wash  the  table  or  board  with  a  wet 
cloth.  Dip  the  bristles  of  the  scrubbing  brush  into 
water,  rub  scouring  soap  on  the  brush,  and  scrub  well 
with  the  grain  of  the  wood;  wash  off  the  soap ;  wipe  the 
wood  entirely  dry. 

Rinse  the  cloth,  shake  it,  and  hang  it  to  dry. 

Grease  spots  on  unfinished  wood  may  be  removed  with 
ammonia,  or  with  water  and  borax. 

Pour  ammonia  on  the  spot,  and  let  it  stand  a  few  minutes ; 
then  rinse  it  off  with  cold  water. 

Completely  cover  the  spot  with  the  borax  and  let  it  stand 
overnight. 

Rinse  it  off  with  clear  water. 


REFRIGERATOR  15 

REFRIGERATOR 
I.    Implements  for  Cleaning. 

Scrubbing  brush. 
Small  broom. 

Long-handled  brush  or  stick  for  the  waste  pipe. 
Desk  pan. 
Desk  cloth. 

Plenty  of  hot  water  with  washing  soda  dissolved  in  it. 
II.    Method. 

Remove  all  food  and  ice,  take  out  the  shelves  and  ice 

racks. 
Scrub  'the  shelves  and  racks  with  the  scrubbing  brush 

and  put  them  in  the  sun  to  dry. 
Scrub  the  floor  and  walls  of  the  refrigerator  with  hot  soda 

water,  using  a  small  broom.     Never  put  the  hands 

into  soda  water. 

Be  very  careful  to  clean  the  corners  well. 
Make  a  very  strong  solution  of  soda  water. 
Wash  the  waste  pipe  either  with  a  long-handled  bristle 

brush  that  comes  for  this  purpose,  or  with  a  stick 

having  a  cloth  wound  around  it. 
Now  scald  the  inside  of  the  refrigerator  with  clear,  boiling 

water  and  wipe  it  as  dry  as  possible.     Leave  the  refrig- 
erator open  until  it  is  thoroughly  dry. 
When  it  is  dry,  replace  the  racks,  ice,  shelves,  and  food, 

wiping  all  the  food  dishes  on  the  outside. 
Close  the  doors  and  wipe  the  woodwork,  outside  with  a 

damp  cloth. 

A  refrigerator  should  be  thoroughly  cleaned  once  a  week. 
It  should  be  examined  daily  to  make  sure  that  no  bit  of 

food,  however  small,  is  left  to  spoil,  or  mold. 
Caution.  —  Hot  food  should  never  be  put  into  the  refrig- 
erator.    No  food  with  a  strong  odor,  such  as  cabbage,  onions, 
or  bananas  should  be  placed  there. 


16  FIRST  YEAR 

REMOVING  STAINS 

I.    Caused  by  Fruits  or  Beverages. 

Requisites. 
Large  bowl. 
Cold  water. 

Plenty  of  boiling  water. 
Method. 

Fruit,  tea,  or  coffee  stains  may  be  removed  while  yet 
fresh  by  laying  the  stained  parts  over  a  bowl* and 
slowly  pouring  boiling  water  on  the  stain. 
Repeat  the  process  until  the  stains  are  removed. 
Pear  stains  often  will  not  come  out  under  this  treat- 
ment and  require  "  Javelle  Water." 
Cocoa  and  chocolate  stains  should  be  soaked  in  cold 
water  for  ten  or  fifteen  minutes,  and  then  treated  for 
removal  as  advised  for  fruit  stains. 
II.   Iron  Rust  Stains. 
Requisites. 
Cold  water. 
Lemon  juice. 
Salt. 

Sunshine. 

Method.  —  Iron  rust  stains  may  be  removed  by  wetting 
the  material  in  cold  water,  applying  lemon  juice  and  salt, 
and  then  placing  the  material  at  once  in  the  sunshine.  More 
than  one  application  may  be  necessary. 

Caution.  —  Causes  of  iron  rust  should  be  carefully  avoided. 
A  loose  screw  lying  in  the  laundry  tub,  hooks  on  wash  gar- 
ments, etc.,  are  liable  to  make  much  trouble.  Lemon  juice 
and  salt  tend  to  rot  material  to  which  they  are  applied. 
Hence  it  is  wise  to  avoid  stains  which  call  for  their  use. 


COMBUSTION  17 

COMBUSTION 

Experiment  1.  —  Light  a  candle.  Place  a  bottle  over  it. 
What  happens? 

Experiment  2.  —  Light  a  candle,  place  a  bottle  over  it,  and 
just  before  the  light  goes  out,  lift  the  bottle.  What  happens? 

Experiment  3.  —  Light  a  candle,  place  a  chimney  over  it, 
and  put  a  piece  of  paper  over  the  top  of  the  chimney.  What 
happens? 

Relight  the  candle,  and  raise  the  chimney  a  little  at  the 
bottom.  What  happens? 

What  is  necessary  to  make  the  candle  burn  and  to  keep 
it  burning? 

Experiment  4. —  Light  a  taper  and  put  it  into  a  bottle. 
Cover  the  bottle.  After  the  light  has  gone  out,  pour  a  little 
limewater  into  the  bottle.  What  happens  to  the  limewater? 
We  have  produced  a  gas  in  the  bottle  which  turns  limewater 
milky.  It  is  composed  of  carbon  and  oxygen,  and  is  called 
carbon  dioxide.  Limewater  is  the  test  for  carbon  dioxide. 

Experiment  5.  —  Breathe  into  a  bottle.  Pour  a  little  lime- 
water  into  the  bottle.  We  have  the  same  gas,  carbon  diox- 
ide, in  our  breath. 

Experiment  6.  —  Light  a  taper  and  put  it  into  a  bottle. 
Does  any  water  collect  on  the  sides  of  the  bottle  ?  Water 
is  composed  of  hydrogen  and  oxygen. 

Air.  —  From  experiments  1,  2,  3,  and  4  we  may  conclude 
that  air  is  necessary  to  keep  the  candle  burning.  Air  is  a 
mixture  of  nitrogen  and  oxygen.  It  is  the  oxygen  which  is 
the  active  element. 

Oxidation.  —  Oxygen  has  a  great  tendency  to  unite  with 
other  elements.  When  they  unite  slowly,  we  do  not  notice 
any  rise  in  temperature.  This  gradual  process  is  called  oxi- 
dation. 

Combustion.  —  When  fire  is  applied  to  fuels,  the  oxidation 


18  FIRST   YEAR 

takes  place  rapidly.  Noticeable  heat  and  light  are  produced. 
This  process  is  called  combustion. 

Kindling  Point.  —  Fuels  differ  as  to  the  temperature  at 
which  they  will  burn  or  unite  with  oxygen.  The  tempera- 
ture at  which  a  substance  will  begin  to  burn  is  called  the 
kindling  point.  Make  a  list  of  fuels,  beginning  with  those 
that  have  the  lowest  kindling  point. 

Composition  of  Fuels.  —  From  experiments  4  and  5  we 
may  conclude  that  fuels  contain  carbon.  From  experiment 
6  we  may  conclude  that  fuels  also  contain  hydrogen. 

Products  of  Combustion.  —  The  chief  products  of  combus- 
tion of  fuels  are  the  gases  which  rise  from  the  fire.  They 
are  carbon  dioxide  and  carbon  monoxide  and  usually  steam. 
Carbon  monoxide  is  the  gas  that  burns  near  the  fuel  with  a 
bluish  flame.  It  is  the  product  of  incomplete  combustion. 
Carbon  dioxide  is  the  product  of  complete  combustion  and 
is  invisible.  Much  of  the  fuel  is  wasted  in  the  process  of 
combustion.  Smoke  and  soot  are  a  loss.  Smoke  is  composed 
of  the  little  pieces  of  fuel  which  have  been  partly  burned, 
and  escape  with  the  vapor  in  the  draft  up  the  chimney. 
When  wood  and  soft  coal  are  burned,  parts  of  the  oily  com- 
pounds are  combined  with  the  unconsumed  bits  of  fuel  and 
stick  to  the  chimney  flues.  This  is  called  soot. 

Chimneys  have  to  be  kept  free  from  soot,  for  it  sometimes 
collects  in  large  quantities  and  ignites  in  the  chimney  and 
burns. 

Ashes  are  the  mineral  substances  in  the  fuels  which  will 
not  burn. 


THE   KITCHEN  FIRE  19 

KEROSENE  LAMPS 
I.    Cleaning. 

Occasionally  take  off  the  burners,  laying  them  on  several 
folds  of  newspaper;  take  out  the  wicks,  boil  the 
burners  in  soda  water  in  the  proportion  of  one  (1) 
teaspoonful  of  washing  soda  to  one  (1)  quart  of  water. 
At  all  times  keep  the  air  holes  free  from  dust  and 
lamp  dirt. 
II.  Filling. 

Fill  the  lamp  to  within  one  inch  of  the  top. 

Trim  the  wick  with  care;  see  that  it  is  perfectly  even, 
with  no  projecting  point. 

Clean  the  chimney  by  washing  it  in  hot  ammonia  water. 
Dry  it  thoroughly  on  a  clean  glass  towel  kept  for  the 
purpose.  Wipe  the  lamp  on  the  outside  with  lamp 
cloth  kept  for  this  purpose  only. 

III.  Extinguishing. 

Oil  lamps  without  extinguishers  should  be  turned  low 
enough  to  get  the  wick  away  from  the  air.  Then  they 
will  go  out  of  themselves. 

IV.  Quality. 

Cheap  burners  of  thin  brass  are  not  really  economical, 
as  they  get  out  of  order  soon,  and  so  are  much  harder 
to  keep  clean  than  well-made  burners. 

THE  KITCHEN  FIRE 

Requisites  for  a  Fire. 
Air. 
Fuel. 

Matches  or  some  other  means  of  raising  fuel  to  the  kin- 
dling point. 
Fuel  may  be  :  — 

Paper.  Peat. 

Shavings.  Coke. 


20  FIRST  YEAR 

Wood.  Gas. 

Charcoal.  Denatured  Alcohol. 

Coal.  Gasoline. 

When  hot  enough  to  take  fire,  a  substance  is  at  the  kindling 
point. 

THE    COAL   RANGE 

The  range  is  an  iron  box  with  attached  parts.  The  pupil 
should  become  thoroughly  familiar  with  the  range  and  all  its 
parts.  The  fire  box,  the  stovepipe,  the  dampers,  the  oven, 
and  the  ash  pan. 

Fire  Box.  —  The  fire  box  varies  much  in  size,  but  is  usually 
rectangular  in  shape  and  holds  the  fuel. 

Stovepipe.  —  The  stovepipe  is  used  to  carry  off  smoke  and 
unburned  gas. 

Dampers.  —  The  dampers  are  used  to  control  the  currents 
of  air.  The  front  damper  admits  air  below  the  fuel  and  allows 
it  to  burn,  and  is  often  called  the  fresh  air  damper.  Closing 
it  wholly  or  partly  decreases  the  rate  of  burning. 

The  slide  or  check  draft  admits  air  above  the  fuel  and  is 
opened  to  decrease  burning. 

The  oven  damper  is  used  for  turning  the  hot  air  from  the 
chimney  to  the  oven.  It  should  never  be  closed  when  the 
fire  is  new  and  the  fuel  smoking,  but  may  be  closed  after  the 
smoke  has  disappeared. 

The  oven  is  one  of  the  main  parts  of  the  range,  and  has 
iron  walls  and  a  tight-fitting  door. 

Notice  the  ash  pan.  It  should  never  be  allowed  to  be  so 
full  that  the  ashes  and  cinders  pile  up  against  the  fire  grate. 
This  not  only  chokes  the  fire,  but  burns  out  the  grate.  The 
ash  pan  should  be  taken  out  and  emptied  when  there  is  little 
or  no  fire  in  the  stove. 

Method  of  Building  a  Fire.  —  Brush  all  ashes  from  top  of 
the  oven  into  the  fire  box.  Turn  the  grate  so  as  to  dump  all 


THE   GAS  RANGE  21 

ashes  into  the  ash  pan.  Clean  out  all  ashes  and  large  and 
small  cinders  from  the  fire  box.  Tear  paper  into  rather  small 
pieces,  crumple  them  loosely,  using  enough  to  cover  the  bot- 
tom of  the  grate.  Put  in  small  pieces  of  soft  wood,  arranging 
them  loosely  in  crosswise  manner.  Place  hard  wood  in  same 
way,  leaving  spaces  for  air  to  pass  through  freely,  and  use 
enough  wood  to  kindle  the  coal.  Put  on  the  covers,  and  open 
the  fresh  air  damper  and  the  oven  damper. 

If  the  range  needs  blacking,  do  it  now. 

Select  a  good  quality  of  stove  polish  and  moisten  it  with  a 
little  cold  water.  Apply  it  to  the  range  with  a  dauber. 

Light  the  fire  at  the  bottom,  applying  a  lighted  match  to 
the  paper,  and  while  the  fire  is  kindling,  polish  the  range  with 
a  dry  brush,  beginning  at  the  parts  which  are  directly  over 
the  burning  fuel. 

When  the  wood  is  kindling  freely,  add  coal  and  never  put 
coals  above  the  top  of  the  lining.  It  is  both  a  hindrance  and 
waste  to  put  on  too  much  coal  when  fire  is  kindling. 

Close  the  oven  damper  when  the  blue  flame  has  disap- 
peared from  the  coal  and  close  the  fresh  air  damper  and  the 
oven  damper  when  the  fire  is  thoroughly  kindled. 

If  a  hot  fire  is  needed  for  baking,  leave  the  fresh  air  damper 
open. 

DIRECTIONS   FOR    KEEPING   A    FIRE    OVERNIGHT 

Rake  the  fire,  put  on  fresh  coal,  close  fresh  air,  oven,  and 
chimney  dampers,  and  partly  open  the  slide  over  the  fire. 

THE    GAS    RANGE 

The  gas  range  saves  time  and  labor,  does  not  heat  the  kit- 
chen uncomfortably  in  summer,  and,  if  managed  with  care, 
may  be  an  economical  means  of  cooking. 

Study  all  the  parts  of  the  gas  range. 


22  FIRST  YEAR 

Find  out  where  the  main  pipe  is  which  leads  the  gas  into 
the  range.  Notice  the  shut-off. 

Notice  the  position  of  the  gas  cocks  when  open  and  when 
closed. 

Locate  the  top  burners  and  the  simmerer. 

Locate  the  baking  and  the  broiling  ovens. 

Find  out  where  all  the  burners  are  which  heat  the  oven. 

Locate  the  oven  pilot  light. 

Cleaning  the  Gas  Range.  —  See  that  the  burners  are  clean, 
and  that  their  air  holes  are  not  stopped  with  dust  or  dirt. 
Draw  out  the  iron  sheet  under  top  of  the  range  and  clean 
it  once  a  day ;  scrub  it  once  a  week.  Polish  the  range,  fol- 
lowing as  far  as  possible  directions  for  polishing  the  coal 
range. 

Lighting.  Upper  Burners.  —  Open  the  gas  cock,  or  gate- 
way, in  the  connecting  pipe. 

Open  the  cock  in  the  pipe  that  supplies  the  burner;  let 
the  gas  run  a  second  and  apply  a  lighted  match  at  the  top  of 
the  burner. 

The  gas  should  always  burn  with  a  blue  flame. 

Oven  Burners.  —  Open  both  oven  doors. 

Open  the  pilot  cock  and  light  the  pilot  light  through  the 
hole  made  for  this  purpose. 

Open  and  light  first  one  cock  and  then  the  other,  and  when 
both  are  lighted,  turn  off  the  pilot  light. 

Caution.  —  Never  light  the  oven  burners  until  you  have 
first  opened  both  oven  doors,  as  dangerous  explosions  are  likely 
to  take  place  when  ovens  contain  any  gas. 

As  soon  as  the  contents  of  a  saucepan  or  a  kettle  boil  on 
the  gas  range,  turn  the  gas  down  as  low  as  can  be  done  with- 
out checking  boiling.  Use  the  simmerer  instead  of  one  of 
the  burners  when  practicable  to  do  so. 


THE  OIL   STOVE  23 

THE   ELECTRIC    STOVE 

The  electric  stove  is  even  cleaner  and  more  convenient 
than  the  gas  stove,  but  it  is  not  yet  within  the  reach  of  many 
of  us  on  account  of  the  high  rate  of  electricity.  Although 
in  some  cities  the  rate  of  electricity  is  lowered  during  the 
day  when  the  current  is  being  used  for  cooking,  even  then 
it  is  more  expensive  than  gas.  The  heat  comes  from  coils  of 
wire  which  become  red  hot  when  the  electricity  is  turned  on. 
Cooking  utensils  containing  the  food  to  be  cooked  are  placed 
over  these  coils. 

There  are  many  electrical  utensils,  as  toasters,  chafing 
dishes,  tea  kettles,  etc.,  which  contain  the  electrical  coils 
and  can  be  attached  to  any  lamp  socket.  These  are  very 
convenient,  especially  for  light  housekeeping. 

THE   OIL   STOVE 

Kerosene  is  used  in  the  country  in  summer  where  there  is 
no  gas.  In  order  to  burn  kerosene  it  must  be  vaporized. 
The  blue  flame  kerosene  stove  is  considered  the  best.  In 
most  of  these  the  oil  is  fed  into  a  hollow  ring  at  the  bottom 
of  the  burner  where  it  becomes  heated  to  a  temperature  suf- 
ficiently high  to  vaporize  it.  This  vapor  mixes  with  the  air 
and  burns  with  a  blue  flame. 

The  stove  should  be  placed  in  a  part  of  the  kitchen  where 
there  is  no  draft.  Great  care  must  be  taken  of  the  wicks. 
Each  day  they  must  be  cleaned  by  wiping  off  the  excess  car- 
bon with  a  soft  cloth.  The  cylinders,  and  the  top  and  bot- 
tom of  the  stove,  must  be  kept  carefully  dusted.  The  tank 
should  be  refilled  each  day  and  never  allowed  to  burn  out. 
It  will  be  interesting  to  make  a  comparison  of  the  cost  of  the 
different  fuels. 

It  has  been  found  that  with  coal  at  $7.75  per  ton,  gas  at 
$1  per  1000  cubic  feet,  kerosene  oil  at  $.12  a  gallon,  elec- 


24  FIRST   YEAR 

tricity  at  $.10  per  kilowatt  hour,  heat  for  cooking  will  cost 
per  hour 

0.011  if  coal  is  used. 

0.012  if  gas  is  used. 

0.008  if  kerosene  oil  is  used. 

0.057  if  electricity  is  used. 

It  appears  from  the  above  that  kerosene  oil  would  be  the 
cheapest  fuel ;  but  we  shall  find  that  it  takes  half  as  long 
again  to  cook  with  a  kerosene  stove,  for  the  heat  is  not  so 
intense  as  the  heat  caused  by  the  other  fuels.  This  must 
be  taken  into  consideration  when  deciding  upon  the  cost 
of  fuel. 


THE  TABLE  25 

THE  TABLE 

Conditions.  —  The  table  should  be  scrupulously  clean  and 
attractive.  It  may  be  both  with  very  inexpensive  furnish- 
ings, for  habits  of  neatness  and  taste  may  be  cultivated  at 
the  poorest  table  with  cheap  linen  and  simple  crockery. 
Everything  on  it  should  be  placed  in  a  well-considered  and 
orderly  manner. 

Table  Setting  for  Breakfast. 

Requisites. 

Dining  table.  Napkins. 

Dining  chairs.  Glassware. 

Duster.  Dishes. 

Silence  cloth.  Silver. 

-   Table  cloth. 

Dust  the  table,  and  cover  it  with  a  canton  flannel  or  felt- 
ing undercloth  to  improve  the  appearance  of  the  tablecloth, 
to  prevent  noise,  and  to  protect  the  table  top. 

Lay  the  cloth,  placing  the  middle  fold  upward  in  the  cen- 
ter and  lengthwise  with  the  table,  and  see  that  all  hanging 
corners  are  equally  long. 

Arrange  a  place  for  father,  which  is  called  the  host's  place, 
and  a  place  for  mother,  which  is  called  the  hostess's  place. 

The  host's  place  is  called  the  head  of  the  table  and  the  hos- 
tess's place  the  foot  of  the  table,  and  one  should  be  opposite 
the  other.  Place  the  knives  at  the  right  of  each  plate  with 
sharp  edges  toward  plate,  and  the  handles  one  inch  from 
edge  of  table.  Place  the  forks  at  the  left  of  the  plate  with 
tines  upward  and  handles  on  a  line  with  handles  of  knives. 
Lay  the  spoons  near  the  knives  with  bowls  up  and  handles 
on  a  line  with  knives  and  forks.  Place  tumbler,  top  up,  near 
end  of  knife  blade,  and  napkin  and  bread  and  butter  plate 
at  the  left  near  the  fork.  Place  a  salt  and  pepper  shaker  at 
either  end  of  the  table. 


26 


FIRST  YEAR 


If  fruit  is  to  be  served  at  breakfast,  it  should  be  served 
first,  a  knife  and  a  plate  being  placed  for  each  person. 

Service.  —  The  tea  and  coffee  service  .should  be  arranged 
in  front  of  the  hostess  in  the  form  of  a  semicircle. 


1,  knife,  2,  spoon,  3,  tumbler,  4,  fork,  5,  napkin,  6,  bread  and  butter  plate,  7,  breakfast 

plate. 

At  the  right,  place  the  following  :  — 
Coffeepot  or  teapot. 
Sugar  bowl. 
Spoon  tray. 

Cream  pitcher,  hot-water  pitcher,  or  covered  jug. 
At  the  left,  place  the  following  :  — 

Cups  and  saucers  with  handles  toward  the  right. 
Cereal  Service.  —  The  cereal  dish  should  be  placed  in  front 
of  the  hostess  with  a  tablespoon  at  the  right  and  individual 
dishes  at  the  left. 

Meat  Service.  —  The  meat  service  should  be  placed  before 
the  host. 

In  front,  platter  containing  meat  or  fish  or  other  main  dish. 
At  the  right,  a  carving  knife  and  fork  on  a  carving  rest,  and 
a  tablespoon. 

At  the  left,  a  pile  of  hot  plates. 


THE  TABLE  27 

Bread  and  Butter  Service.  —  Plates  containing  hot  rolls 
and  muffins  should  be  placed  at  opposite  ends  of  the  table. 

The  butter  plate,  with  the  butter  knife  at  the  right,  should 
be  placed  in  front  of  some  member  of  the  family  who  assists  in 
serving. 

After  each  course  is  laid  look  at  the  table.  See  if  it  pleases 
you,  and  looks  well  balanced  and  convenient  as  to  placing  of 
dishes. 

The  Supper  Table.  —  The  supper  table  is  arranged  simi- 
larly to  the  breakfast  table,  smaller  plates  being  used. 
Sauce  or  preserves  are  often  served  with  cake  at  supper,  and 
places  should  be  planned  for  each. 

The  Dinner  Table.  —  The  knives,  forks,  spoons,  tumbler, 
and  napkin  are  arranged  as  for  breakfast.  A  soup  spoon  is 
added.  The  usual  three  courses :  — 

1.  Soup. 

2.  Meat,  or  fish,  and  vegetables. 

3.  Dessert. 

First,  or  Soup  Course.  —  In  front  of  the  hostess. 

The  soup  tureen,  the  ladle  with  bowl  up  at  the  right. 

At  the  left,  the  hot  soup  plates. 

Second,  or  Meat  Course.  —  The  meat  platter  and  the  hot 
plates  may  be  arranged  as  for  breakfast. 

The  vegetables  of  this  course  may  be  passed  by  the  waitress 
or  served  by  the  hostess. 

Removal  of  Dishes.  —  After  this  course  is  finished  remove 
everything  but  the  dessert  spoons  and  tumblers.  Remove 
all  crumbs,  using  a  tray  and  a  napkin ;  or  a  crumb  scraper. 

Third,  or  Dessert  Course. —  Place  the  dessert  in  front  of  the 
hostess  with  a  spoon  or  knife  for  serving. 

Place  the  plates  or  sauce  dishes  at  the  left. 


28  FIRST  YEAR 

SUGGESTIONS    ON    SERVING 

The  Tray.  Purpose.  —  A  tray  should  be  used  in  serving 
food  and  in  removing  the  smaller  dishes  from  the  table.  It 
saves  steps  and  time  and  allows  more  delicate  service  than 
can  be  given  without  it. 

Manner  of  Handling.  —  The  tray  should  be  held  in  the 
left  hand  and  dishes  or  plates  placed  upon  it  with  the  right, 
taking  care  not  to  rest  the  thumb  on  the  surface  of  the  dishes, 
especially  when  serving.  Dishes  should  be  placed  before 
those  at  the  table  from  the  right,  and  removed  from  the  left, 
removing  everything  pertaining  to  one  course  before  serving 
the  next. 

Passing  Dishes  on  a'  Tray.  —  Dishes  from  which  food  is  to 
be  taken  should  be  passed  from  the  left,  holding  the  tray 
slightly  above  the  level  of  the  table. 

The  handle  of  the  serving  fork  or  spoon  should  be  toward 
the  right. 

To  fill  Glasses.  —  Draw  to  edge  of  table,  being  careful  to 
touch  the  glass  near  the  bottom,  put  cracked  ice  in  with  a 
spoon  and  fill  tumbler  to  within  an  inch  of  the  top.  In  pass- 
ing also  place  the  hand  near  the  bottom,  never  over  or -near 
the  top. 

Serving.  Finger  Bowls.  -  -  When  finger  bowls  are  used, 
put  each  on  a  dessert  plate  with  a  doily  underneath  the 
bowl ;  place  a  bowl  at  the  left  of  each  person. 

SOME   THINGS   TO   REMEMBER   CONCERNING   TABLE    MANNERS 

The  napkin  should  be.  spread  across  the  lap,  not  tucked  in 
at  the  neck,  because  no  one  should  eat  so  rapidly  or  care- 
lessly as  to  drop  food  on  her  waist. 

The  soup  spoon  should  be  dipped  from  instead  of  toward 
you,  because  by  managing  in  this  way  drops  are  less  likely  to 
fall,  and  one  does  not  appear  greedy. 


DISH  WASHING  29 

Always  place  the  side  of  the  spoon  to  your  lips ;  never  take 
food  from  the  tip  of  the  spoon  as  it  appears  awkward. 

Do  not  tip  the  soup  plate ;  it  seems  a  greedy  act. 

Bread  should  be  broken  into  small  pieces,  and  placed  in  the 
mouth ;  biting  into  a  slice  of  bread  is  avoided  by  all  people  of 
good  manners. 

If  your  preference  is  asked  regarding  food,  express  it  at  once. 

The  table  utensils  should  not  be  handled.  Keep  your 
hands  on  your  napkin  in  your  lap  when  not  eating. 

The  spoon  should  be  placed  on  the  saucer,  never  left  in  the 
cup. 

The  knife  and  fork  should  be  placed  straight  on  the  plate 
and  a  little  to  one  side,  or  rested  on  the  edge  of  the  bread  and 
butter  plate  when  passing  your  plate  for  a  second  portion. 
Never  lay  your  knife  on  the  tablecloth. 

When  food  is  in  the  mouth,  be  very  careful  to  keep  the  lips 
closed,  even  when  chewing.  Do  not  talk  with  food  in  the 
mouth. 

At  the  close  of  the  meal  when  all  have  finished  eating,  the 
napkin  should  be  folded,  holding  it  while  doing  so  below  the 
level  of  the  table. 

The  essence  of  good  manners  is  to  look  out  for  the  comfort 
of  others  and  to  try  to  anticipate  their  wants.  "  True  po- 
liteness is  true  kindness. "  Do  not  talk  to  people  about  what 
you  may  think  to  be  their  bad  manners,  even  if  they  are  your 
young  brothers  and  sisters.  You  will  succeed  better  by  mak- 
ing them  desire  to  be  polite  than  by  telling  them  that  they  are 
ill  mannered. 

DISH  WASHING,  SILVER   POLISHING,   CARE  OF  THE   SINK 

AND  OF  GARBAGE 
I.    Requisites. 

Dishpan  half  full  of  hot,  soapy  water. 

Large  rinsing  pan  partially  filled  with  clear,  hot  water. 


30  FIRST  YEAR 

Draining  tray. 
Good  soap. 
Plenty  of  hot  water. 
II.    Preparation. 

Scrape  all  food  from  dishes  and  rinse  plates  and  cups. 
Soak  in  cold  water  all  dishes  which  have  been  used  for 
eggs,  milk,  and  starchy  foods,  and  in  hot  water  all 
dishes  used  for  sugary  and  other  sticky  foods. 
Pile  all  dishes  of  a  kind  together,  the  largest  at  the 
bottom.     Put    silver    knives,    forks,    and    spoons 
together. 
Steel  knives  and  forks  should  be  placed  with  handles 

to  the  right  of  a  plate. 
Wipe  greasy  saucepans  and  frying  pans  with  a  soft 

paper,  then  soak  them  in  hot  water. 
III.    Order  of  Washing. 

Saucepans  and  all  other  cooking  utensils.     Then  get 
fresh  water  for :  — 
Glasses. 
Silver. 
China. 

Caution.  —  Change  the  water  in  both  pans  whenever  it  be- 
comes greasy  or  cool. 

The  handles  of  knives,  if  of  wood,  ivory,  bone,  or  pearl, 
should  never  be  put  into  water. 

Wash  all  tinware  in  hot,  soapy  water,  care  being  taken  to 
remove  all  substances  from  seams  and  corners.  Try  to  avoid 
scraping  tinware  with  a  knife.  Polish  it  with  pulverized 
scouring  soap. 

If  any  of  the  silver  is  tarnished,  clean  it  after  washing  it 
by  rubbing  it  with  soft  cloth  or  cotton  waste  which  has  been 
moistened  and  dipped  into  silver  polish.  Allow  the  polish 
to  dry  on  and  rub  it  off  with  a  soft,  dry  cloth.  Wash  the  sil- 
ver in  hot,  soapy  water  and  dry  it  with  a  soft  towel. 


DISH  WASHING  31 

IV.    Recipe  for  Silver  Polish. 

Sift  jewelers'  whiting  through  a  fine  meshed  cloth,  or  a 
hair  sieve.  Make  the  sifted  whiting  into  a  paste  by 
using  water  and  ammonia.  Apply  the  paste  to 
silver,  nickel,  or  aluminum,  and  let  it  dry  on.  Polish 
with  a  soft  flannel  cloth. 

Steel  knives  should  be  scoured  after  washing,  using 
pulverized  scouring  soap,  Bristol  brick,  or  tripoli. 
Dampen  a  cork,  or  a  piece  of  old  cloth  or  cotton  waste 
and  dip  it  into  the  polishing  material.  Rub  the 
blades  on  both  sides  until  no  stains  remain.  Dip  the 
blades  into  clean,  hot,  soapy  water  and  dry  them  on 
a  dish  towel. 
V.  Care  of  Dish  Cloths  and  Towels. 

Warm  water,  soap  and  a  small  washboard  should  be 
used  in  washing  dishcloths  and  towels,  scrubbing 
both  until  all  stains  are  removed.  Scald  them  in 
boiling  water,  rinse  them  in  clear,  cold  water  and 
wring  them  well.  Shake  or  pull  out  all  wrinkles 
and  dry  them  out  of  doors,  if  possible. 

VI.  Handling  Dishes. 

Handle  dishes  so  carefully  that  they  will  not  knock 
against  each  other  and  chip.  When  placing  them 
in  the  rinsing  pan,  be  careful  to  lay  them  so  that  they 
will  not  slide  or  fall.  When  moving  them  on  the 
sink  or  draining  boards,  do  not  push  them  against 
each  other,  but  lift  them  and  replace  them.  Avoid 
being  a  noisy  dishwasher. 

VII.  Cleaning  the  Sink. 

Every  day  remove  all  particles  of  food  with  a  sink 

brush  and  sink  shovel. 
Wash  the  sink  with  hot,  soapy  water  and  scrub  it  with 

sink  scrubbing  brush  and  scouring  soap. 
Clean  behind  sink  pipes  with  a  wooden  skewer. 


32  FIRST  YEAR 

Rinse  the  sink  with  clear  hot  water  and  wipe  the  wood 
work. 

Be  sure  that  the  edges  and  outside  of  the  sink  are  per- 
fectly clean. 

Wash  the  sink  pan  and  cloth. 

Frequently  flush  the  sink  by  pouring  boiling  water 
down  sink  pipe. 

Once  a  month  use  a  solution  of  caustic  soda  and  boiling 
water  to  clean  grease  from  the  sink  pipe. 

Iron  sinks  should  be  wiped  dry  and  rubbed  over  with 
an  old  cloth  that  has  been  sprinkled  with  kerosene 
oil. 
VIII.    Polishing  Brasses. 

Use  any  good  polish. 

Dip  a  piece  of  soft  cloth  into  the  polish  and  apply  it 
to  the  brass.     Let  it  dry  on  and  then  polish  with  a 
dry  piece  of  old  flannel  or  dry  cotton  waste. 
IX.    Garbage. 

Garbage  is  best  disposed  of  by  burning  it,  or  if  you 
have  a  garden,  by  burying  it,  as  it  becomes  a  good 
fertilizer.  Strain  off  all  water  and  put  waste  in  a 
paper  and  place  it  in  the  ash  pan  to  dry.  When  it 
is  dry,  open  all  dampers  in  the  range  and  burn  it. 

The  garbage  pail  should  be  kept  very  clean,  and  so 
tightly  closed  that  no  fly  can  get  into  it. 

Rinse  the  garbage  pail  with  cold  water,  then  wash  it 
thoroughly  with  a  strong  solution  of  hot  soda  water, 
using  a  child's  long-handled  broom  kept  for  that  pur- 
pose only.  Let  both  broom  and  pail  afterward  dry 
in  the  sun. 

ABBREVIATIONS  AND  MEASUREMENTS 

All  measurements  in  these  recipes  are  level. 

For  success  in  cookery,  all  measurements  must  be  accurate. 


ABBREVIATIONS  33 

A  good  recipe  correctly  followed  always  gives  successful 
results. 

Good  cooking  is  not  a  matter  of  luck.  Whenever  you  fail, 
search  for  the  cause  until  you  find  it.  Be  very  careful  then 
in  all  your  measurements ;  follow  your  directions  exactly  and 
you  will  become  a  good  cook. 

MEASUREMENTS  OF  DRY  MATERIALS  SUCH  AS  FLOUR,  MEAL, 
POWDERED  SUGAR,  ETC. 

A  Cupful.  —  Sift  the  material  first,  fill  the  cup  with  a  spoon 
or  a  scoop,  being  careful  not  to  shake  the  material  down,  and 
level  it  off  with  the  back  of  a  case  knife. 

A  Spoonful  —  Fill  the  spoon  by  dipping  it  into  the 
material.  Lift  it,  and  level  it  off  with  a  case  knife. 

A  Part  Spoonful.  —  Fill  a  spoon  and  divide  the  material 
with  a  knife  lengthwise  to  measure  one  half  spoonful. . 

Divide  half  spoonful  crosswise  to  measure  a  quarter  spoonful 
and  a  quarter  spoonful  crosswise  to  measure  an  eighth  spoon- 
ful. 

A  speck  of  anything  is  as  much  as  will  rest  on  the  tip  of  a 
pointed  paring  knife,  or,  in  other  words,  a  few  grains. 

Abbreviations 

tbs.  stands  for  tablespoon.          qt.  stands  for  quart, 
ts.     stands  for  teaspoon.  pt.  stands  for  pint. 

ss.     stands  for  saltspoon.  oz.  stands  for  ounce, 

spk.  stands  for  speck.  Ib.  stands  for  pound, 

c.      stands  for  cup.  h.    stands  for  hour. 

m.  stands  for  minute. 


34  FIRST  YEAR 

Table  of  Measurements 
4  ss.  equal  1  ts. 

3  ts.  equal  1  tbs. 

4  tbs.  equal  \  cup. 
4  c.  equal  1  qt. 

2  tbs.  butter  equal  1  oz. 

4  tbs.  flour  equal  1  oz. 

2  c.  meat  (finely  chopped,  packed  solidly)  equal  1  Ib. 

2  c.  granulated  sugar  equal  1  Ib. 

2  c.  butter  (packed  solidly)  equal  1  Ib. 

4  c.  flour  equal  1  Ib. 

9  large  eggs  equal  1  Ib. 

FOOD 

By  food  is  meant  something  which  can  nourish  the  body, 
nxake  it  grow,  or  restore  its  tissues  and  furnish  it  with  a 
supply  of  energy. 

Most  food  can  do  this  work  more  easily  after  than  before 
cooking,  and  most  food  is  improved  hi  appearance  and  in 
flavor  by  being  cooked.  In  all  cases  cooking  tends  to  kill 
germs.  So  it  has  become  the  custom  to  cook  most  of  the 
food  we  eat. 

Ways  of  Cooking. —  Boiling  is  cooking  in  boiling  water  or 
other  liquid. 

Steaming  is  cooking  over  steam. 

In  boiling  and  ordinary  steam  cooking  the  food  cannot  be 
heated  above  a  certain  degree  (212°  Fahrenheit). 

Stewing  is  long,  slow  boiling  in  a  small  amount  of  water. 

Broiling  or  grilling  is  cooking  above  hot  coals,  or  directly 
over  the  fire. 

Pan  broiling  is  cooking  without  fat  hi  a  hot  frying  pan  or 
on  a  hot  griddle. 

Roasting  now  generally  means  cooking  in  an  oven.     But 


WATER  35 

before  stoves  were  used  it  meant  cooking  before  a  glowing 
open  fire. 

Baking  is  cooking  in  a  hot  oven. 

Frying  is  cooking  in  fat  enough  to  cover  the  food  com- 
pletely. 

Sauteing  is  cooking  in  a  small  quantity  of  hot  fat.  It  is 
often  called  frying. 

Braising  and  fricasseeing  are  combinations  of  sauteing  and 
stewing. 

WATER 

Water  constitutes  about  two  thirds  of  the  weight  of  the 
human  body.  It  is  most  essential  to  life,  aiding  in  the  di- 
gestion arid  assimilation  of  food.  From  four  to  five  pints 
should  be  taken  daily  into  the  system.  Water  exists  in  these 
forms :  — 

Liquid. 

Gaseous — -vapor  (steam),  clouds,  mist. 

Solid  —  ice. 

Water  is  spoken  of  as  hard  or  soft ;  pure  or  impure. 

Hard  water  contains  much  dissolved  mineral  matter. 

Perform  experiments  to  show  its  solvent  power. 

Try  to  make  soapsuds  in  hard  and  in  soft  water. 

Lime  is  often  found  in  hard  water.  Boiling  causes  some 
of  the  lime  to  come  out  of  very  hard  water  and  settle  in  the 
bottom  of  the  kettle.  After  this  has  happened  the  water  is 
somewhat  softened. 

Soft  water  has  very  little  mineral  matter  in  it.  The  water 
of  different  countries  and  of  different  parts  of  the  same 
country  differs  very  much  in  degrees  of  hardness  and  softness. 

Pure  water  means  clear  water  which  has  no  dangerous 
germs  in  it.  Water  may  be  made  practically  pure  by  boiling 
it  thoroughly.  Boiled  water  should  be  placed  in  bottles, 
corked,  allowed  to  cool,  and  then  set  in  the  ice  chest  to  chill 


36  FIRST  YEAR 

for  drinking.  Water  should  be  boiled  unless  it  is  known  to 
be  free  from  dangerous  germs. 

Water  is  sterile  if  it  is  free  from  all  living  germs. 

Temperatures.  —  Find  zero,  summer  heat,  and  freezing  as 
marked  on  the  schoolroom  thermometer. 

98°  -  —  Learn  by  using  a  thermometer  that  the  normal 
temperature  of  the  human  body  is  higher  than  any  of  these. 
It  is  about  98°. 

180°  —  From  the  dairy  or  kitchen  thermometer  learn  that 
simmering  water  is  about  180°  hot,  and  notice  that  small 
air  bubbles  appear  on  the  bottom  and  sides  of  the  vessel 
containing  simmering  water. 

212°  —  The  dairy  thermometer  will  show  you  that  the 
boiling  point  of  water  is  212°  F.,  and  that  no  matter  how 
hard  it  boils,  it  does  not  get  any  hotter.  Notice  that  large 
bubbles  of  steam  are  near  the  top  and  on  the  surface  of 
boiling  water. 

Cautions.  —  Keep  the  inside  of  water  pitchers  clean. 
Keep  the  bedroom  water  pitchers  also  free  from  the  slime 
which  collects  on  them  unless  they  are  washed  and  rinsed 
frequently. 

Keep  table  water  bottles  clean  in  the  inside. 

Avoid  water  that  has  been  standing  overnight  uncovered. 

Never  drink  water  from  wells  of  houses  in  which  no  one 
is  living. 

Do  not  use  water  from  the  hot-water  faucet  for  cooking. 

I 

BEVERAGES 
TEA  AND  COFFEE 

Your  teacher  will  tell  how  coffee  and  tea  look  when  grow- 
ing, what  countries  raise  them,  and  how  each  is  prepared  for 
market.  She  will  ask  some  of  you  to  copy  on  the  blackboard 


BEVERAGES 


37 


a  picture  of  the  tea  plant  and  the  coffee  plant,  and  others  of 
you  to  find  pictures  showing  people  working  in  tea  fields  or 
coffee  fields.  She  will  tell  you  of  different  kinds  of  tea  and 
of  coffee  and  ask  you  to  locate  the  countries  producing  them. 

Because  of  a  stimulating  property  called  iheine  in  tea,  and 
caffeine  in  coffee,  young  people  should  not  use  either  as  a 
beverage.  Older  people  sometimes  use  so  much  tea  or  coffee 
that  it  becomes  very  injurious  to  them. 

Cautions.  —  Both  tea  and  coffee  should  be  kept  in  tightly 
covered  tins  or  jars. 

Teapots  and  coffeepots  should  always  be  scalded  before 
they  are  used. 

Always  use  freshly  boiled  water  for  all  beverages. 

Hot  tea  or  coffee  should  be  served  very  hot. 

Cold  tea  or  coffee  should  be  served  ice  cold. 


RECIPE  i. 

Proportion  for  each 
cup:  — 
1  ts.  tea 
1  c.  boiling  water 


RECIPE  2. 


RECIPE  3. 

\  c.  ground  coffee 
2   eggshells    (crum- 
bled), or 
\  egg 

\  c.  cold  water 
3£  c.  boiling  water 


TEA 

Put  the  tea  into  a  scalded  teapot  and 
pour  boiling  water  over  it.  Let  it  stand 
on  the  back  of  the  stove  to  steep  for  five 
minutes.  It  should  never  be  boiled.  Strain 
the  tea  and  serve  it  at  once. 

If  stronger  tea  is  desired,  two  teaspoons 
of  tea  may  be  used  to  one  cup  of  boiling 
water. 

RUSSIAN   TEA 

Make  tea  as  in  No.  1,  and  serve  it  hot  or 
cold  with  thin  slices  of  lemon  and  sugar, 
and  without  milk. 

BOILED    COFFEE 

Mix  the  coffee,  the  egg,  or  eggshells 
(the  eggs  should  be  washed  before  they  are 
broken),  and  \  cup  of  cold  water  thor- 
oughly. Add  boiling  water,  boil  the  coffee 
three  minutes,  and  move  the  coffeepot  to 
the  back  of  the  stove.  Pour  a  little  of  the 


38 


RECIPE  4. 

£  c.  finely  ground 

coffee 
3  c.  boiling  water 


RECIPE  5. 


FIRST  YEAR 

coffee  into  a  cup  to  free  the  spout  from 
grounds;  pour  it  back  into  the  coffeepot 
and  add  J  cup  of  cold  water.  Let  it  stand 
where  it  will  keep  hot  but  not  boil,  for  ten 
minutes.  Serve  the  coffee  at  once  with 
cream  and  sugar  which  are  put  into  the 
hot  cup  before  the  coffee  is  poured  on. 
Scalded  milk  may  be  used  instead  of  cream. 

FILTERED    COFFEE 

Put  the  coffee  into  the  upper  part  of  a 
scalded  filter  coffeepot,  and  pour  boiling 
water  slowly  through.  The  coffeepot  must 
be  kept  hot  while  coffee  is  being  made,  but 
filtered  coffee  must  never  be  boiled.  Serve 
the  coffee  at  once  with  cream  or  sugar  as 
in  No.  3. 

ICED    COFFEE 

Use  recipe  No.  3  and  serve  the  coffee  cold 
in  a  deep  tumbler  with  cracked  ice,  cream, 
and  sugar,  with  whipped  cream  on  top. 


Clearing  Coffee.  —  Eggshells  should  be  washed  and  saved 
for  clearing  coffee.  Three  egg  shells  are  sufficient  to  effect 
clearing  for  one  cup  of  ground  coffee.  Salt  fish  skin,  if  washed, 
dried,  and  cut  into  inch  pieces,  may  be  used  for  the  same 
purpose. 


CHOCOLATE  AND  COCOA 

Your  teacher  will  tell  you  about  the  cultivation  of  the  cocoa 
tree  and  where  it  grows,  as  well  as  of  the  size  of  the  pod,  and 
number  of  beans  found  in  each.  She  will  tell  you  of  the  differ- 
ent parts  of  the  cocoa  fruit  and  show  you  specimens  of  shells 
and  berries. 

You  must  learn  also  about  preparation  of  cocoa  for  market 
under  these  headings :  — 


BEVERAGES  39 

Drying. 

Roasting. 

Removing  covering  of  bean. 

Breaking  and  selling  as  cocoa  nibs. 

Removal  of  fat  from  beans  before  cocoa  is  made. 

Cocoa  beans  are  broken  into  small  pieces  known  as  cocoa 
nibs. 

Chocolate  is  made  from  cocoa  nibs,  which  contain  a  large 
quantity  of  fat ;  cocoa  is  made  from  nibs  from  which  much  of 
the  fat  has  been  removed.  This  fat  obtained  from  the  cocoa 
bean  is  known  as  cocoa  butter. 

Cocoa  shells  are  the  outer  covering  of  the  bean. 

Both  chocolate  and  cocoa  contain  much  nourishment. 
Cocoa  is  used  as  a  beverage  by  young  people  and  chocolate  as 
a  beverage,  and  also  as  a  confection. 

Chocolate  and  cocoa  are  improved  in  flavor  by  boiling  for 
a  few  minutes. 

Scalded  Milk.  - 

Use  (as  substitute  for  cream). 

Method. 

Appearance. 

RECIPE  6.  BREAKFAST    COCOA 

1  tbs.  cocoa  Scald  the  milk ;  mix  the  cocoa  and  sugar, 

1  tbs.  sugar  add  one  half  of  the  boiling  water,  and  make  a 

1  c.  boiling  water         smooth  paste.     Add  the  remaining  water 

2  c.  hot  milk  and  boil  the  mixture  for  two  minutes ;    re- 

move the  chocolate  pot  from  the  fire,  add 
the  hot  milk,  and  serve  the  cocoa  at  once. 

RECIPE  7.  RECEPTION    COCOA 

3  c.  milk  Scald  the  milk  in  a  double  boiler ;  mix  well 
2  tbs.  cocoa  the  cocoa,  sugar,  cornstarch,  and  salt  in  a 
2  tbs.  sugar  saucepan ;    stir  in  gradually   1   c.  boiling 
1  ts.  cornstarch  water  and  boil  the  mixture  five  minutes, 
Spk.  salt  stirring  it  constantly.     Turn  this  mixture 


40 


FIRST   YEAR 


1  c.  boiling  water 
ts.  vanilla 


into  the  hot  milk  in  the  boiler  and  beat  it 
with  an  egg  beater  for  five  minutes,  or  until 
it  is  foamy.  Serve  the  cocoa  in  chocolate 
cups  with  whipped  cream  on  top. 


FRUIT 

General  Composition.  —  Fruit  contains  water,  sugar,  acids, 
and  a  small  percentage  of  proteid. 

Food  Value.  —  Good  fruit  is  very  wholesome,  and  should  be 
used  freely,  both  fresh  and  cooked.  The  former,  if  not  eaten 
underripe  or  overripe,  is  easily  digested. 

The  fruits  most  commonly  used  are  apples,  pears,  peaches, 
plums,  cherries,  grapes,  bananas,  pineapples,  currants,  and 
various  kinds  of  berries. 


RECIPE  8. 

6  tart  apples 
6  tbs.  water 
6  ts.  sugar 


RECIPE  9.     I 

6  large  sour  apples 
f  c.  sugar 

1  c.  water 

2  thin  strips  lemon 
rind,  or 

8  whole  cloves 
Spk.  salt 


BAKED    APPLES 

Wash  the  apples,  pare  them  or  leave  the 
skins  on,  and  remove  the  cores.  Place  them 
in  an  earthen  or  granite  baking  dish.  Allow 
1  ts.  of  sugar  in  center  of  each  apple,  and  1 
tbs.  of  water  for  each  apple,  pouring  water 
around  the  fruit.  Bake  the  apples  in  a  hot 
oven  until  they  are  soft,  basting  them  fre- 
quently. Place  the  apples  in  a  dish,  and 
pour  the  juice  around  them.  Serve  them 
hot  or  cold,  and  with  milk  or  cream  if 
desired. 

APPLE    SAUCE 

Wipe,  quarter,  pare,  and  core  the  apples. 
Make  a  sirup  of  sugar,  water,  lemon  rind, 
and  a  few  grains  of  salt,  by  boiling  them 
together  for  seven  minutes.  Add  enough 
apples  to  cover  the  bottom  of  the  saucepan. 
As  soon  as  the  apples  are  soft,  lift  them 
out  with  a  spoon,  and  place  them  in  the 
serving  dish.  Continue  until  all  the  apples 
are  cooked,  then  strain  sirup  over  them  and 
serve  them  hot  or  cold. 


FRUIT 


41 


RECIPE  10.     II 

6  tart  apples 
|  c.  water 
1  strip  lemon  rind 
|  c.  sugar 
Spk.  salt 


RECIPE  ii. 

6  apples  (pared, 
quartered,  and 
cored) 

f  c.  sugar 

f  c.  water 

RECIPE  12. 

1  qt.  rhubarb 

(cut    into    |-inch 
pieces) 

2  c.  sugar 


RECIPE  13. 


RECIPE  14. 
4  bananas 
|  c.  sugar 
1|  tbs.  melted 

butter 
2        tbs.        boiling 

water 
Juice  of  1  lemon 

RECIPE  15. 

1  qt.  cranberries 

2  c.  sugar 


APPLE    SAUCE 

Wash,  pare,  quarter,  and  core  the  apples ; 
cook  the  water,  sugar,  salt,  and  lemon  rind 
for  five  minutes.  Add  the  apples  and  cook 
them  until  they  are  tender  (stirring  them 
occasionally).  Remove  the  lemon  rind. 
Pour  the  sauce  into  a  dish  and  allow  it  to 
cool  before  serving  it. 

BAKED    APPLE    SAUCE 

Put  the  apples  into  a  pudding  dish,  and 
.add  the  water  and  sugar.  Cover  the  dish 
tightly  and  bake  the  apples  in  a  slow  oven 
until  they  are  soft,  and  deep  red  in  color. 

STEAMED    RHUBARB    SAUCE 

Cut  off  the  leaves  and  the  root  and  wash 
the  stalks  and  cut  them  into  ^-inch  lengths. 
Put  the  rhubarb  into  a  double  boiler,  add 
the  sugar,  and  cover  the  boiler  tight. 
Cook  the  rhubarb  until  it  is  soft ;  do  not 
stir  it,  as  pieces  should  be  unbroken. 

BAKED    RHUBARB 

Prepare  rhubarb  as  in  No.  12  and  bake  it 
in  a  covered  baking  dish  in  moderate  oven, 
until  it  is  tender  and  deep  red  in  color. 

BAKED  BANANAS 

Peel  the  bananas,  cut  them  into  halves 
lengthwise,  and  lay  them  on««,n  old  platter. 
Mix  the  melted  butter,  sugar,  water,  and 
lemon  juice  together ;  pour  half  of  the  mix- 
ture over  the  bananas  and  put  them  into  a 
slow  oven.  Bake  them  fifteen  to  twenty 
minutes,  using  remaining  mixture  for  bast- 
ing them. 

CRANBERRY   SAUCE 

Pick  over  and  wash  the  cranberries. 
Put  them  into  a  saucepan  with  the  water ; 


42  FIRST  YEAR 

2  c.  water  cover  them  and  cook  them  for  ten  minutes. 

Add  the  sugar  and  boil  them  three  minutes 
longer. 

Dried  Fruits.  —  The  dried  fruits  most  commonly  used  are 
apples,  apricots,  currants,  raisins,  and  prunes. 

General  Directions  for  Preparing  Dried  Fruits.  —  Wash 
the  fruit  well  in  several  waters,  being  sure  to  remove  all  dust. 
When  the  water  is  clear,  put  the  fruit  into  a  saucepan,  cover 
it  with  cold  water,  and  let  it  soak  for  several  hours,  or  over- 
night. Use  enough  of  the  water  in  which  the  fruit  was 
soaked  to  cover  the  fruit,  and  cook  it  until  it  is  tender. 
Sweeten  the  fruit  to  taste  and  cook  it  five  minutes  longer. 

RECIPE  16.  STEWED   PRUNES 

1  Ib.  prunes  Wash  the  prunes  thoroughly,  put  them 

|  c.  sugar  into  a  saucepan,  and  cover  them  with  cold 

1  qt.  cold  water  water.     Soak    them    overnight    and    cook 

4  thin  slices  lemon  them  next  morning  in  the  same  water  un- 
til they  are  soft.  When  they  are  nearly 
cooked,  add  slices  of  lemon  and  sugar,  and 
cook  them  five  minutes  longer.  Let  the 
lemon  remain  in  the  juice  until  the  prunes 
are  ready  for  serving. 

Dry  apricots  may  be  cooked  in  the  same 
way. 

VEGETABLES 

Experiments  to  show  the  Structure  of  Vegetables. 

1.  Hold  a  crosswise  section  of  a  piece  of  potato  up  to  the 
light.  How  many  distinct  parts  can  you  find?  The  out- 
side layer  is  about  one  fourth  to  one  half  inch  thick.  It  is 
slightly  colored  and  turns  green  when  left  in  the  light.  It 
is  composed  of  a  woody  substance  which  we  call  cellulose 
and  is  denser  than  the  rest  of  the  potato.  The  next  layer 
contains  the  great  bulk  of  the  food  ingredients.  The  ulte- 
rior or  the  core  is  shaped  a  little  like  a  star  and  contains 


VEGETABLES  43 

more  cellulose  and  less  water,  than  the  other  interior 
layer. 

2.  Examine  crosswise  sections  of  a  carrot,  a  beet,  and 
other  vegetables  in  season. 

Experiments  to  show  the  Composition  of  Vegetables. 

1.  Grate  a  small  piece  of  potato.     Place  it  in  a  strainer 
and  pour  cold  water  through  the  strainer,  collecting  the  water 
in  a  bowl. 

2.  Allow  the  water  in  the  bowl  to  stand  — what  happens? 
Test  some  of  the  sediment  with  iodine  solution. 

3.  Mix  the  contents  of  the  bowl  together  and  boil  the 
mixture. 

4.  Examine  the  part  of  the  potato  that  is  left  in  the 
strainer.     Put  it  in  a  dry  place  and  evaporate  the  moisture 
from  it  slowly. 

5.  Weigh  another  small  piece  of  potato,  let  it  stand  in  the 
kitchen  a  few  days,  weigh  it  again,  and  compare  its  weight 
with  the  original  weight. 

6.  Place  another  piece  of  potato  on  a  pan,  in  a  hot  oven. 
Keep  it  there  until  the  potato  has  apparently  disappeared  ; 
examine  any  residue  that  has  remained. 

From  these  six  experiments  write  out  the  composition  of 
the  potato.  Do  the  same  with  the  other  vegetables  in 
season. 

General  Composition.  —  Vegetables  contain  mineral  salts, 
which  are  important  to  health,  and  water  and  cellulose. 

Cellulose  is  a  fibrous  substance  which  is  not  digestible, 
but  is  important  because  it  gives  bulk  ;  some  vegetables  con- 
tain starch  and  proteid. 

Food  Value.  —  Vegetables  when  in  season  are  a  very  eco- 
nomical item  of  food,  and  are  always  a  very  necessary  part 
of  our  diet. 

Manner  of  Growth.  —  Vegetables  may  be  classed  under 
two  heads  :  those  growing  above  ground,  as  squash,  cabbage, 


44  FIRST  YEAR 

beans,  tomatoes,  etc.,  and  those  growing  underground,  as 
potatoes,  radishes,  turnips,  carrots,  etc. 

Useful  Parts.  —  Different  parts  of  different  plants  are  used 
as  food,  as  the  following  table  shows  :  — 

Roots.  —  Beets,  radishes,  sweet  potatoes,  turnips,  carrots. 

Tubers.  —  Potatoes,  Jerusalem  artichokes. 

Bulbs.  —  Onions,  garlic,  etc. 

Leaves.  ^—  Beet  greens,  spinach,  lettuce,  dandelions,  cabbage. 

Fruit.  —  Cucumbers,  squash,  tomatoes,  egg  plant,  etc. 

Seeds.  —  Beans,  peas,  lentils,  and  corn. 

Care  of  Vegetables.  —  Winter  vegetables,  w'ith  the  excep- 
tion of  squashes,  should  be  kept  in  a  dry,  cold  place  and  packed 
in  barrels  or  bins  to  exclude  air. 

Squashes  should  be  spread  out  in  a  dry,  rather  warm  place. 
If  dark  spots  begin  to  appear  on  squashes,  they  should  be 
used  at  once. 

Summer  vegetables  should  be  cooked  as  soon  as  possible 
after  they  are  gathered.  Fresh  vegetables  are  much  better 
flavored  than  those  which  have  been  picked  long  before  use. 

Selection  of  Vegetables.  —  Select  vegetables  of  medium 
size,  small  rather  than  large.  They  are  cheaper  because  more 
come  in  a  given  measure,  and  better,  as  the  large  vegetables 
are  sometimes  old  and  tough  and  poor  in  flavor. 

General  Directions  for  Preparing  and  Cooking  Vegetables. 
—  Select  vegetables  of  equal  size. 

Wash  them  thoroughly,  and  pare,  scrape,  or  peel  them. 

If  possible,  allow  them  to  soak  in  cold  water  a  few  hours 
before  cooking.  This  is  especially  important  if  they  are  wilted. 

Cook  them  until  they  are  tender,  in  freshly  boiling,  salted 
water,  allowing  one  tablespoon  of  salt  to  each  quart  of  water. 

Strongly  flavored  vegetables,  such  as  cabbage,  onions,  and 
turnips,  should  be  cooked  uncovered,  and  the  water  should 
be  changed  every  fifteen  minutes,  boiling  water  being  used 
to  replace  that  which  is  thrown  away. 


VEGETABLES 


45 


Green  vegetables,  such  as  spinach,  peas,  and  dandelions, 
should  be  cooked  covered  so  as  to  preserve  the  color. 

Most  vegetables  may  be  acceptably  served  plain  with 
butter,  salt,  and  pepper,  or  with  white  sauce. 

General  Rule  for  Seasoning  Vegetables.  —  For  1  qt.  of 
cooked  vegetables  use  4  tbs.  butter,  1  ts.  salt,  f  ts.  pepper. 
More  salt  and  less  butter  may  be  used ;  and  seasoning  may  be 
varied  to  suit  taste. 


RECIPE  17. 


RECIPE  18. 

6  baked  potatoes 
1  tbs.  butter 
£  ts.  salt 
Spk.  pepper 
£  c.  milk 
1  egg  beaten 

RECIPE  19. 


BAKED   POTATOES 

Select  medium-sized  potatoes  and  scrub 
them  thoroughly  with  a  brush.  Bake  them 
(about  thirty-five  minutes,  or  until  they  are 
soft,  turning  them  occasionally)  on  the  grate 
of  a  hot  oven.  When  they  are  done,  press 
them  in  a  cloth  until  the  skins  break,  re- 
place them  in  the  oven  three  or  four  minutes 
in  order  to  let  steam  escape  and  to  prevent 
sogginess.  Serve  them  at  once  in  a  folded 
napkin  or  an  uncovered  dish. 

STUFFED    POTATOES 

Cut  a  slice  from  the  end  of  a  baked 
potato,  or  split  it,  scrape  out  the  inside 
with  a  fork ;  mash  and  season  it,  and  add 
milk,  which  has  been  heated,  and  beaten 
egg,  and  beat  the  mixture  well.  Return  the 
mixture  to  the  shell  and  heat  it. 

BOILED    POTATOES 

Select  potatoes  of  uniform  size.  Wash 
them,  and  pare  them  thinly ;  if  possible, 
allow  them  to  stand  in  cold  water  one  hour 
before  cooking.  Cook  them  until  they  are 
soft,  in  freshly  boiling  water  to  which  salt 
has  been  added.  Drain  them,  remove  the 
cover,  and  shake  them  over  the  fire  until  they 
are  dry.  Serve  them  hot. 


46 


FIRST  YEAR 


RECIPE  20. 


RECIPE  21. 

6  boiled  potatoes 
2  tbs.  butter 
\  ts.  salt 
Spk.  pepper 


RICED   POTATOES 

Prepare  boiled  potatoes  according  to 
No.  19.  Then  pass  them  quickly  through 
a  hot  ricer  and  serve  them  at  once. 

MASHED    POTATOES 

Mash  the  boiled  potatoes,  add  the  butter, 
salt,  and  pepper.  Add  the  milk  slowly  and 
beat  the  mixture  with  a  fork  until  it  is 
light,  white,  and  foamy.  Heap  it  lightly 


About    4 
milk. 


tbs.    hot     on  a  hot  dish. 


RECIPE  22. 

4  boiled  potatoes 
\  ts.  salt 
Spk.  pepper 
Milk  to  cover,  or  \  c. 

to  1  c.  potatoes 
2  tbs.  butter 

1  ts.  chopped  pars- 
ley 

RECIPE  23. 

2  c.  pea  beans 
\  Ib.  salt  pork 

1  ts.  salt 

2  tbs.  molasses 

1  c.  boiling  water 


CREAMED  POTATOES 
Heat  the  milk  in  a  double  boiler.  Cut 
the  potatoes  into  cubes  and  put  them  into 
milk.  Add  seasoning  and  cook  the  cubes 
slowly  until  the  milk  is  absorbed  (about 
f  hour).  Add  the  butter  and  parsley  and 
serve  the  dish  at  once. 


BOSTON  BAKED  BEANS 

Cover  the  beans  with  cold  water  and 
soak  them  overnight.  In  the  morning 
drain  off  the  water.  Add  fresh  cold  water 
and  simmer  the  beans  until  they  are  tender 
or  until  the  skins  crack.  Drain  the  beans. 
Scald  the  rind  of  the  pork,  scrape  it,  and 
gash  it  into  half-inch  slices.  Put  the  beans 
into  a  bean  pot  and  put  the  pork  in,  leaving 
only  the  rind  exposed.  Mix  the  molasses, 
salt,  and  boiling  water  together  and  pour 
the  mixture  into  the  bean  pot,  then  add 
enough  boiling  water  to  cover  the  beans. 
Cover  the  bean  pot,  put  it  into  the  oven,  and 
bake  the  beans  slowly  eight  hours,  remov- 
ing the  'cover  the  last  hour  to  brown  the 
rind  of  the  pork.  Add  boiling  water  from 
time  to  time  throughout  the  baking. 


VEGETABLES 


47 


RECIPE  24. 

(For        scalloped 
dishes,     and     cream 

soups.) 

1  tbs.  flour 

2  tbs.  butter  to  1  c. 
milk 

|  ts.  salt 
Spk.  pepper 

RECIPE  25. 

(For  cream  toast, 
vegetables,  fish,  and 
meat.) 

2  tbs.  flour 

2  tbs.  butter  to  1  c. 
milk 

j  ts.  salt 

Spk.  pepper 

RECIPE  26. 

(For  croquettes.) 

4  tbs.  flour 

2  tbs.  butter  to  1  c. 

milk 
\  ts.  salt 
Spk.  pepper 

RECIPE  27. 


WHITE   SAUCE 

I.   THIN   WHITE   SAUCE 

Scald  the  milk.  Mix  the  flour  with  a 
little  cold  milk  and  smooth  out  all  lumps. 
Add  the  flour  mixture  to  the  hot  milk, 
stirring  constantly.  Boil  it  about  five 
minutes ;  add  the  salt,  pepper,  and  butter. 


II.    MEDIUM    WHITE    SAUCE 

Scald  the  milk.  Melt  the  butter  and  add 
the  flour  to  the  melted  butter,  smoothing 
out  all  lumps.  Add  the  hot  milk  very 
slowly,  stirring  it  constantly.  Boil  it  five 
minutes ;  add  the  salt  and  pepper. 


III.  THICK   WHITE   SAUCE 

Rub  the  butter  and  the  flour  together, 
add  the  hot  milk  slowly,  and  press  out  ail 
lumps.  Stir  the  mixture  and  cook  it  until 
it  is  smooth  and  thick,  add  the  salt  and 
pepper. 

BOILED    BEETS 

Select  small,  young  beets.  Wash  them, 
being  careful  not  to  break  the  skins.  Leave 
on  the  end  of  the  root  and  about  1  inch  of 
the  top.  Cook  them  in  boiling  water,  with- 
out salt,  until  they  are  tender  (2f  hours 
or  longer).  When  they  are  done,  put  them 
into  cold  water  and  rub  off  the  skins. 
Slice  the  beets  and  serve  them  in  vinegar, 
or  season  them  with  salt,  pepper,  and 
butter. 


48 

RECIPE  28. 


RECIPE  29. 


RECIPE  30. 
RECIPE  31. 


FIRST  YEAR 

BOILED    TURNIPS 

Wash  and  pare  the  turnips  and  cut  them 
into  one-inch  slices;  add  salt  to  freshly 
boiling  water  and  cook  the  slices  until  they 
are  soft.  Drain  and  mash  them,  adding 
butter,  salt,  and  pepper.  Serve  the  mashed 
turnip  at  once  on  a  hot  dish. 

BOILED    CARROTS 

Wash  and  scrape  the  carrots,  and  cut 
them  into  one-inch  slices.  Add  salt  to 
freshly  boiling  water  and  cook  the  slices 
until  they  are  soft.  Drain  them,  cut  them 
into  cubes,  and  serve  them  in  white  sauce, 
or  seasoned  with  butter,  salt,  and  pepper. 

BOILED    PARSNIPS 

Treat  parsnips  same  as  carrots  in  No.  29. 

BOILED    ONIONS 

Peel  the  onions  under  water  and  cook 
them  until  they  are  soft  in  freshly  boiling 
water  to  which  salt  has  been  added,  chang- 
ing water  frequently.  Serve  them  with 
butter,  salt,  and  pepper,  or  with  thin  white 
sauce. 


Time  Table  for  Boiling  Vegetables 

The  time  for  cooking  depends  on  the  age  of  the  vegetables. 

Asparagus  (young),  20  to  30  minutes. 

Asparagus  (old),  30  to  60  minutes. 

Beans  (string),  1  to    2  hours. 

Beans  (shelled),  1J  to  2  hours. 

Beets  (young),  30  to  50  minutes. 

Beets  (old),  3  to    5  hours. 

Cabbage  (young),  30  minutes. 

Cabbage  (old),  2  to  2J  hours. 

Cauliflower,  25  to  55  minutes. 


STALE   BREAD  49 

Green  corn,  10  to  20  minutes. 

Dandelions,  2  to  2J  hours. 
Onions,                                                   50  minutes  to  1J  hours. 

Parsnips,  1  to    2  hours. 

Potatoes,  25  to  40  minutes. 

Potatoes  (sweet),  30  to  55  minutes. 

Spinach  and  other  greens,.  20  to  60  minutes. 

Squash  (summer),  20  to  55  minutes. 

Squash  (winter),  1  to  1|  hours. 

Turnips,  40  to  60  minutes. 

STALE    BREAD 

Never  throw  away  old  bread,  but  use  it  under  some  of  the 
following  recipes. 

RECIPE  32.  DRIED    BREAD    CRUMBS 

Break  stale  bread  into  small  pieces,  put 
them  in  a  shallow  pan,  and  dry  them  in  a 
cool  oven.  When  they  are  dry,  roll  them 
fine,  using  a  rolling  pin  on  a  pastry  board ; 
when  they  are  cool,  put  them  into  a  glass 
jar  and  cover  them  with  a  piece  of  muslin 
tied  over  the  top  of  the  jar. 

Bread  crumbs  are  used  for  covering 
articles  of  food  to  be  cooked  in  deep  fat ; 
and  also  for  the  top  of  scalloped  dishes. 

RECIPE  33.  BUTTERED    BREAD    CRUMBS 

Grate  or  crumble  stale  bread  into  fine 
crumbs.  Allow  2  tbs.  of  melted  butter  to 
1  cup  of  bread  crumbs.  Pour  butter  over 
the  crumbs  and  stir  them  with  a  fork  until 
the  crumbs  are  well  coated  with  butter. 

RECIPE  34.  CROUTONS 

Cut  stale  bread  into  ^-inch  slices,  and 
remove  the  crusts ;  cut  the  slices  into  \- 
inch  cubes.  Put  the  cubes  in  a  shallow 


50 


FIRST   YEAR 


RECIPE  35. 


RECIPE  36. 


RECIPE  37. 


RECIPE  38. 

1   c.  bread  crumbs 
(center  of  loaf) 

1  ts.  salt 

2  c.  milk 

1  egg  (beaten  light) 
1  ts.  vanilla  or 
|  ts.  nutmeg 


pan  and  bake  them  in  a  moderate  oven  un- 
til they  are  a  golden  brown.  Turn  them  fre- 
quently while  baking  to  brown  all  surfaces. 
Serve  them  with  soups. 

PLAIN   TOAST 

Cut  stale  bread  into  moderately  thick 
slices.  Put  them  into  a  toaster  and  move 
it  slowly  over  fire  until  the  bread  is  dry; 
bring  the  slices  nearer  the  fire  and  allow 
them  to  become  light  brown.  Turn  them 
constantly  while  toasting.  Butter  them 
and  serve  them  while  they  are  hot.  Avoid 
placing  a  cover  over  toast.  The  slices  may 
be  made  more  attractive  by  being  cut 
diagonally  and  then  placed  on  a  hot  dish  or 
platter. 

MILK   TOAST 

Make  medium  white  sauce  according  to 
No.  24  and  pour  it  over  toast. 

BAKED  CRACKERS 

Split  common  Boston  crackers  and  put  a 
thin  spreading  of  butter  on  the  inside. 
Put  the  halves  on  a  tin  sheet  or  pan  and 
bake  them  light  brown  in  a  hot  oven; 
serve  them  hot  with  soup,  or  cold  with 
cheese. 

BREAD    PUDDING 

Put  the  bread  crumbs  into  a  buttered 
baking  dish.  Pour  on  the  milk  and  let  the 
crumbs  soak  in  the  milk  \  hour ;  add  the 
sugar,  salt,  beaten  egg,  and  flavoring.  Set 
the  dish  into  a  pan  of  hot  water  and  cook 
in  a  moderate  oven  until  the  pudding  is 
firm  and  brown  on  top  (about  thirty-five 
minutes).  £  cup  of  small  seedless  raisins 
may  be  added.  Serve  the  pudding  plain  or 
with  hard  sauce. 


STARCH 


51 


RECIPE  39. 


RECIPE  40. 

2  c.  bread  crumbs 
(center  of  loaf) 
5  c.  sliced  apple 
\  ts.  cinnamon 
\  ts.  salt 
\  c.  sugar 
\  c.  boiling  water 
4  tbs.  butter 


CHOCOLATE  BREAD  PUDDING 

Add  to  No.  38  two  tbs.  cocoa  and  omit 
the  flavoring. 

Serve  the  pudding  plain  or  with  hard 
sauce. 

SCALLOPED    APPLE   AND   BREAD 
PUDDING 

Wash,  pare,  core,  and  slice  the  apples. 
Arrange  the  crumbs  and  apples  in  alternate 
layers  in  a  buttered  baking  dish  with  but- 
tered crumbs  on  top  (No.  33).  Sprinkle 
each  layer  of  apples  with  sugar,  salt,  and 
spice,  moisten  it  with  water,  and  dot  it  with 
small  pieces  of  butter.  Put  buttered  crumbs 
on  top.  Cover  the  pudding  and  bake  for 
one  hour  in  a  slow  oven.  Remove  the  cover 
and  bake  the  pudding  until  the  crumbs  are 
brown.  Serve  the  pudding  with  lemon 
sauce  (No.  22). 

STARCH 

Composition.  —  Starch  is  composed  of  grains,  each  grain 
being  covered  with  a  thin  skin. 

Appearance.  —  Starch,  as  we  know  it, '  is  a  fine  white 
powder. 

Sources.  —  It  is  found  largely  throughout  the  vegetable 
kingdom,  and  in  abundance  in  seeds,  grains,  roots,  and  tubers. 

Food  Value.  —  Starch  is  a  heat  giver  and  a  strength  pro- 
ducer, and  is  one  of  the  most  important  foods.  During  the 
process  of  digestion  starch  is  changed  into  sugar. 

Experiments.  —  Your  teacher  will  perform  experiments 
from  which  you  will  learn  :  — 

(a)  Starch  mixes  with  cold  water,  but  is  not  affected  by  it. 

(6)  Starch  should  be  mixed  with  cold  water  to  form  a 
smooth  paste  before  boiling  water  is  added,  or  the  starch 
will  be  lumpy. 


52  FIRST   YEAR 

(c)  Boiling  water  swells  and  bursts  the  starch  grains. 

(d)  Moisture   and   heat   are   necessary   to   soften   starch 
grains. 

(e)  The  presence  of  starch  in  foods  may  be  shown  by  means 
of  iodine  which  turns  starch  solutions  a  beautiful  blue. 

Cooking  Starch.  —  All  starchy  foods  ,  require  a  long, 
thorough  cooking  at  a  high  temperature  to  make  them 
digestible. 

Agents  for  Thickening.  —  The  common  agents  used  for 
thickening  are  flour,  corn  starch,  arrowroot,  rice  flour,  potato 
flour,  and  eggs ;  gelatin,  junket,  and  sea  moss  are  often  used 
for  thickening  milk. 

Starch  thickens  more  than  flour,  therefore  only  half  as  much 
starch  as  flour  needs  to  be  used  to  thicken  a  measure  of 
liquid. 

Table  for  Thickening 

1  tbs.  flour  will  thicken  1  cup  liquid  for  soup. 

2  tbs.  of  flour  will  thicken  1  cup  of  liquid  for  gravies  or 
sauces. 

1  egg  is  used  to  1  cup  of  milk  for  soft  or  baked  custard. 
1  level  tbs.  granulated  gelatin  will  stiffen  1  pt.  of  liquid 

after  the  mixture  is  ice  cold. 

t 

DESSERT   STARCHES 

Corn  starch.        Tapioca. 
Arrowroot.          Sago. 

RECIPE  41.  CORN  STARCH   BLANCMANGE 

6  tbs.  corn  starch  Scald    2^    c.    milk.     Mix    together    the 

3  tbs.  sugar  corn  starch,    sugar,    salt,    and    \    c.    cold 
i  ts.  salt  milk.     When  the  mixture  is  smooth,  add 
3  c.  milk  hot  milk  and  cook  the  mixture  over  fire  for 
|  ts,  vanilla  five    minutes,    stirring    constantly.     Cook 

the  mixture  over  boiling  water  for  twenty- 


STARCH 


53 


RECIPE  42. 


RECIPE  43. 


RECIPE  44- 

£  c.  Irish  moss 
3  c.  milk 
Spk.  salt 
1  ts.  vanilla 


RECIPE  45. 

4  tbs.  tapioca 
("  minute     tapi- 
oca ") 

i  c.  sugar 

1  ts.  salt 

2  c.  boiling  water 
|  can  peaches,  or 

1  pt.  jar  of  peaches 


five  minutes  longer;  remove  it  from  the 
fire,  add  the  vanilla,  and  pour  the  mixture 
into  a  cold,  wet  mold.  Serve  it  cold  with 
cream,  or  milk,  and  sugar.  Crushed  straw- 
berries or  sliced  peaches  may  be  served  with 
blancmange. 

CHOCOLATE    BLANCMANGE 

Chocolate  blancmange  may  be  made  by 
adding  1|  tbs.  of  cocoa  to  No.  41  and 
omitting,  the  vanilla. 

> 
FRUIT  CORN  STARCH  BLANCMANGE 

One  cup  of  any  kind  of  cooked  fruit  may 
be  added  to  No.  41  just  before  the  blanc- 
mange is  poured  into  the  mold. 

IRISH     MOSS    BLANCMANGE 

Soak  the  moss  in  cold  water  for  fifteen 
minutes.  Pick  it  over,  wash  it,  tie  it  in  a 
thin  bag,  and  put  it  into  double  boiler  with 
the  milk.  Cook  it  about  thirty  minutes,  or 
until  the  milk  is  thickened.  Remove  the 
boiler  from  the  fire,  lift  out  the  moss,  and 
add  the  salt  and  vanilla;  pour  the  blanc- 
mange into  a  cold,  wet  mold  and  set  it  aside 
to  cool.  Serve  the  blancmange  plain  with 
sugar  and  milk,  or  surround  it  with  fresh 
strawberries  or  sliced  banana,  and  serve  it 
with  sugar  and  cream. 

PEACH   TAPIOCA 

Soak  the  tapioca  in  |  c.  of  cold  water 
for  five  minutes,  add  the  boiling  water  and 
salt,  and  cook  the  mixture  in  a  double 
boiler  until  the  tapioca  is'  transparent. 
Add  the  sugar.  Put  halves  of  peaches  into 
a  serving  dish  and  sprinkle  with  powdered 
sugar.  Pour  the  cooked  tapioca  over  the 
peaches  and  set  it  aside  to  cool.  Serve  it 
cold  with  cream,  milk,  or  whipped  cream. 


54 


FIRST  YEAR 


RECIPE  46. 

1  c.  "  minute 
tapioca  "  or  sago 

\  c.  sugar 

£  ts.  salt 

|  ts.  cinnamon,  or 

Spk.  nutmeg 

2  c.  boiling  water 

3  tart  apples 


RECIPE  47. 

2  tbs.  tapioca 

3  tbs.  sugar 

1  ts.  salt 

2  c.  scalded  milk 
2  eggs 

ts.  vanilla 


APPLE   TAPIOCA    OR   SAGO 

Wash,  pare,  quarter,  and  core  the  apples. 
Soak  the  tapioca  for  five  minutes  in  \  c. 
cold  water.  Cook  the  tapioca  in  boiling 
water  in  a  double  boiler  until  it  is  trans- 
parent, and  add  the  sugar,  salt,  and  spice. 
Put  the  quartered  apples  into  a  buttered 
pudding  dish,  pour  on  tapioca  mixture,  and 
cook  it  in  a  moderate  oven  until  the  apples 
are  tender.  Serve  it  with  sugar,  cream,  or 
milk. 

TAPIOCA   CREAM 

Scald  the  milk,  mix  the  tapioca,  sugar, 
and  salt ;  pour  the  scalded  milk  on  the 
mixture  and  cook  it  in  a  double  boiler 
about  fifteen  minutes,  stirring  it  occa- 
sionally. Separate  the  yolks  and  whites 
of  the  eggs,  beat  them  until  they  are  light, 
add  the  beaten  yolks  to  the  tapioca  mixture, 
and  cook  it  three  minutes,  stirring  it  con- 
stantly. Remove  it  from  the  fire  ;  add  the 
vanilla  and  the  beaten  whites. 


STARCH   IN    THE    FORM    OF    MACARONI,    SPAGHETTI,    AND    VER- 
MICELLI 

Your  teacher  will  expect  you  to  know  something  about 
the  following  points  concerning  these  starchy  foods :  — 
Food  value. 
Where  produced  ? 
From  what  made  ? 
How  shaped  ? 
How  colored  ? 
Combination  of  fat  with  macaroni. 


RECIPE  48. 


BOILED    MACARONI 

Break  macaroni  into  inch  pieces.     Cook 
it  until  tender  (about  twenty-five  minutes) 


STARCH 


55 


RECIPE  49. 

1£  c.  macaroni 
\  c.  grated  cheese 
1  c.  white  sauce 

(see  No.  24) 
\\  c.  buttered 

crumbs 


RECIPE  50. 

2  c.  boiled  spaghetti 

(seasoned) 
\\  c.  stewed 

tomatoes 
1  c.  buttered 

bread  crumbs 


in  boiling,  salted  water,  allowing  1  table- 
spoon of  salt  to  1  quart  of  water,  and  using 
enough  boiling  water  to  cover  it  well. 
Pour  the  macaroni  into  a  colander  and 
run  cold  water  through  to  keep  pieces  from 
adhering.  Reheat  it ;  season  it  with  salt, 
pepper,  and  butter.  Serve  it  very  hot. 

Boiled  macaroni  may  be  served  plain  or 
with  white  sauce  or  tomato  sauce. 

BAKED  MACARONI  WITH  CHEESE 

Cook  the  macaroni  as  in  No.  48.  Put  a 
layer  of  boiled  macaroni  into  a  buttered 
baking  dish,  sprinkle  over  it  one  half  of  the 
grated  cheese  and  add  one  half  of  the  white 
sauce.  Repeat.  Put  buttered  crumbs  on 
top  and  bake  it  in  a  moderate  oven  until 
the  sauce  boils  up  around  sides  of  the  dish 
and  the  crumbs  become  brown. 

BAKED     SPAGHETTI     AND     TOMATO 

Boil  spaghetti  as  directed  for  macaroni  in 
No.  48.  Put  one  half  of  the  boiled  spa- 
ghetti into  a  buttered  baking  dish,  then 
one  half  of  the  tomato.  Repeat,  putting 
buttered  bread  crumbs  on  top  and  bake  it 
as  directed  for  macaroni  and  cheese  in  No. 
49. 


CEREALS 

Group  what  you  are  taught  concerning  cereals  under  the 
following  heads :  — 
Food  value. 
Composition. 
Kinds. 

Where  grown  ? 
Manner  of  growth. 
Distribution. 


56 


FIRST   YEAR 


(The  story  of  Ceres  is  a  pleasing  one  to  write  about  in  your 
language  work.) 

General  Directions  for  Cooking  Cereals.  —  Before  pouring 
on  boiling  water,  fine  granular  cereals  should  be  first  mixed 
with  cold  water  to  prevent  lumping.  Always  use  freshly 
boiling  water,  and  add  salt  to  the  water  for  flavor.  Cook  the 
cereal  directly  over  heat  for  about  10  minutes,  stirring  it 
constantly  to  avoid  burning;  then  continue  the  cooking 
over  boiling  water  until  it  is  thoroughly  cooked,  the  time 
depending  on  the  cereal.  Coarse  cereals  should  be  stirred 
with  a  fork. 

Cereals  may  be  served  with  cream,  milk,  or  fruits. 


Time  Table  for  Cooking  Cereals 


CEREAL 

WATER 

SALT 

TIME 

Rolled  Oats   .     .     .     .     . 

C. 

2  to  3  c. 

s    ts. 

40  m. 

Rolled  Wheat     .... 

C. 

2    c. 

*    ts. 

45m. 

Cream  of  Wheat     .     .     . 

C. 

4    c. 

H  ts. 

45m. 

Fine  Hominy      .... 

C. 

4    c. 

H  ts. 

60  m. 

Coarse  Oatmeal       .     .     . 

C. 

4£c. 

U  ts. 

.     5h. 

Cracked  Wheat       .     .     . 

1  C. 

4    c. 

U  ts. 

5h. 

Rice  (steamed)  .... 

Ic. 

3    c. 

H  ts. 

46  to  60  m. 

Corn-meal  Mush    .     .     . 

1   C. 

3  to  3|  c. 

U  ts. 

3h. 

RECIPE  51. 

1  c.  rolled  oats 

|  ts.  salt 

3  c.  boiling  water 


ROLLED    OATS 

Pick  over  the  oats  and  remove  any  par- 
ticles of  dirt.  Put  the  boiling  water  and 
salt  into  the  upper  part  of  a  double  boiler 
and  sprinkle  in  the  oats.  Cook  it  over  fire 
for  ten  minutes,  stirring  it  constantly. 
Cover  it  and  cook  it  thirty  minutes  longer 
over  boiling  water. 


CEREALS 


57 


RECIPE  52. 

1  c.  cream  of  wheat 

^  ts.  salt 

4  c.  boiling  water 


RECIPE  53. 

1  c.  coarse  oatmeal 

1£  ts.  salt 

4|  c.  boiling  water 


RECIPE  54. 

1  c.  corn  meal 
1  tbs.  flour 
1|  ts.  salt 

1  c.  cold  milk 

2  c.  boiling  water 


RECIPE  55. 


RECIPE  56. 

1  c.  rice 
H  ts.  salt 
3  c.  boiling  water 
(about) 


CREAM    OF   WHEAT 

Mix  the  cream  of  wheat  and  salt  with 
cold  water  enough  to  make  a  smooth  paste. 
Pour  on  boiling  water  and  cook  it  over  the 
fire  for  ten  minutes,  stirring  it  constantly. 
Cover  it  and  cook  it  over  boiling  water  for 
forty-five  minutes,  stirring*it  occasionally. 

OATMEAL    MUSH 

Put  the  boiling  water  and  salt  into  the 
upper  part  of  a  double  boiler.  Sprinkle  in 
the  oatmeal.  Cook  it  over  the  fire  for  ten 
minutes,  stirring  it  constantly.  Cover  it, 
and  cook  it  for  five  hours  over  boiling  water, 
stirring  it  occasionally. 

CORN-MEAL  MUSH  OR  HASTY  PUD- 
DING 

Mix  the  meal,  flour,  and  salt  thoroughly 
in  the  upper  part"  of  a  double  boiler ;  wet 
the  mixture  with  cold  milk.  Stir  out  all 
lumps.  Pour  on  boiling  water  and  cook  it 
directly  over  the  fire  for  ten  minutes,  stir- 
ring it  constantly.  Cover  it  and  cook  it 
over  boiling  water  for  three  hours  longer. 
Serve  it  hot  with  cream  or  milk. 

FRIED    CORN-MEAL    MUSH 

Make  corn-meal  mush  as  directed  in  No. 
54 ;  turn  it  into  a  wet  bread  pan  and  allow 
it  to  cool.  When  it  is  cool,  cut  it  into 
slices  and  brown  it  in  hot  butter,  oil,  or  salt- 
pork  fat.  Serve  it  plain  or  with  butter  and 
maple  sirup. 

STEAMED    RICE 

Pick  the  rice  over  carefully,  washing  it 
three  or  four  times.  When  it  is  clean,  put 
it  into  the  upper  part  of  a  double  boiler 
and  add  the  boiling  water  and  salt.  Boil 


58 


FIRST   YEAR 


RECIPE  57. 

\  c.  rice 
I  ts.  salt 
|  c.  sugar 

Spk.  grated  nutmeg 
1   qt.    or   4   c.   hot 
milk 


it  over  the  fire  for  eight  minutes,  stirring  it 
constantly.  Cover  it,  and  cook  it  over 
boiling  water  for  about  thirty-five  minutes 
longer,  or  until  it  is  soft.  Press  it  into  a 
cold,  wet  mold.  Serve  it  with  foamy  sauce 
(No.  231),  yellow  sauce  (No.  233),  cream, 
or  milk. 

SIMPLE    BAKED    RICE    PUDDING 

Scald  the  milk.  Wash  the  rice  and  put 
it  with  salt,  sugar,  and  nutmeg  into  a 
buttered  baking  dish,  and  pour  on  the  hot 
milk.  Bake  it  in  a  moderate  over  from 
three  to  four  hours  or  until  thejL/ice  is 
thoroughly  soft  and  the  pudding  is  dreamy. 
Stir  it  with  a  fork  every  five  minutes  until 
the  last  half  hour.  Then  allow/he  pudding 
to  brown. 

One  cup  scalded  raisins  added  to  the 
above  recipe  improves  the  pudding. 

BOILED   RICE 

Pick  over  and  wash  the  rice ;  add  it 
slowly  to  the  boiling  salted  water,  so  as 
not  to  check  the  boiling.  Boil  it  until  it  is 
soft  (about  thirty  minutes). 

SCALLOPED  DISHES 

In  order  to  utilize  leftover  portions  of  food  or  to  produce 
an  attractive  and  appetizing  variety,  scalloped  dishes  may 
be  made  from  fish,  cold  meats,  cold  vegetables,  crackers,  or 
stale  bread  crumbs ;  to  which  may  be  added  white  sauce  or 
tomato  sauce  in  the  proportion  of  1  part  of  sauce  to  2 
parts  of  bread,  meat,  fish,  or  vegetables. 

Cracker  Crumbs.  —  Save  the  crumbs  from  cracker  boxes. 
Put  them  with  common  crackers,  roll  them  with  a  rolling  pin 
until  they  are  fine,  and  sift  them.  Plain  or  buttered  they  add 
to  many  of  the  scalloped  dishes. 


RECIPE  58. 

1  c.  rice 

1  tbs.  salt 

2  qt.  boiling  water 


SCALLOPED  DISHES 


59 


RECIPE  59. 


RECIPE  60. 


RECIPE  61. 


RECIPE  62. 


RECIPE  63. 
1  can  tomatoes 

1  tbs.  chopped  onion 

2  ts.  salt 


BUTTERED    CRACKER   CRUMBS 
Allow    4   tbs.  of  melted   butter  to  1  c. 
cracker   crumbs,   using  a  fork  to   stir  .the 
crumbs  and  butter  together. 

SCALLOPED    POTATOES.    I 

Cut  cold,  boiled  potatoes  into  slices. 
Put  a  layer  into  a  buttered  baking  dish, 
cover  them  with  a  thin  white  sauce,  and 
repeat,  putting  a  layer  of  buttered  crumbs 
on  top.  Cover  the  dish  and  cook  them  in  a 
hot  oven  one  half  hour.  Remove  the  cover 
and  brown  the  crumbs. 

SCALLOPED    POTATOES.    II 

Wash  and  pare  raw  potatoes,  and  cut 
them  into  very  thin  slices.  Soak  one  half 
hour  in  hot  water  to  remove  any  bitter 
flavor.  Drain  them  and  put  them  in  layers 
into  a  buttered  dish,  seasoning  each  layer 
with  salt,  pepper,  butter,  and  a  sprinkling 
of  flour.  Add  enough  milk  to  cover  them. 
Put  buttered  crumbs  on  top  and  bake  them 
in  a  slow  oven  one  and  one  half  hours,  cover- 
ing them  for  the  first  hour,  then  cooking 
them  uncovered  until  the  crumbs  are  brown. 

SCALLOPED    ONIONS 

Cut  boiled  onions  into  quarters.  Put 
them  into  a  buttered  baking  dish  and  cover 
them  with  thin  white  sauce.  Sprinkle  with 
small  pieces  of  butter.  Repeat.  Cover 
the  top  with  buttered  bread  or  cracker 
crumbs.  Cover  them  and  bake  them  in  a 
hot  oven  three  quarters  of  an  hour,  then 
remove  the  cover  and  brown  the  crumbs. 

SCALLOPED    TOMATOES 
Drain  most  of  the  liquid  from  the  toma- 
toes, and  add  to  the  tomatoes,  the  onion, 
salt,   and   pepper.     Put  a  layer  of  bread 


60 


FIRST   YEAR 


1  ts.  pepper 

2  c.  bread  crumbs 
4  tbs.  butter 


RECIPE  64. 


orumbs  in  a  baking  dish,  cover  it  with 
tomatoes  and  put  buttered  crumbs  on  top. 
Bake  them,  covered,  in  a  hot  oven  one  half 
hour.  Remove  the  cover  and  brown  the 
crumbf. 

SCALLOPED  RICE  AND  TOMATOES 

Put  alternate  layers  of  cooked  rice  and 
canned  tomatoes  in  a  baking  dish  ;  sprinkle 
each  layer  of  tomatoes  with  salt  and 
pepper.  Cover  them  with  buttered  crumbs. 
Bake  them,  covered,  in  a  hot  oven  until 
the  mixture  is  hot ;  then  remove  the  cover 
and  brown  the  crumbs. 


COMPOSITION  OF   FOODS  61 


COMPOSITION  OF  FOODS 

Kinds  of  Food.  —  Foods  may  be  divided  into  five  groups:  — 
Proteids.  Fats  and  oils. 

Carbohydrates.         Mineral  matter. 
Water. 

Proteids  are  necessary  to  life.  Their  chief  office  is  to  build 
up  and  repair  worn-out  tissue,  although  they  also  furnish 
energy.  They  form  a  part  of  both  animal  and  vegetable 
foods,  and  as  they  contain  nitrogen  they  are  often  spoken 
of  as  nitrogenous  foods. 

The  principal  proteid  foods  are  milk,  eggs,  meat,  fish, 
cheese,  grains,  peas,  beans,  lentils,  and  nuts. 

Carbohydrates.  —  The  principal  office  of  the  carbohydrate 
foods  is  to  furnish  energy.  They  are  found  in  vegetable 
foods  and  are  chiefly  starches  and  sugars ;  cereals,  vegetables, 
sugars,  and  fruits  are  among  the  carbohydrate  foods. 

Fats  and  Oils.  —  The  principal  office  of  fats  and  oils  is  to 
furnish  energy.  They  are  found  in  both  animal  and  vege- 
table foods.  Cream,  butter,  bacon,  and  other  fat  of  meat, 
fish,  olive  oil,  cotton-seed  oil,  peanut  oil,  corn  oil,  and  nut 
oil,  are  classed  among  the  fats  and  oils. 

Mineral  Matter.  —  The  principal  office  of  mineral  matter 
is  to  furnish  material  for  bones.  It  occurs  in  the  juices  of 
fresh  meats,  in  fish,  vegetables,  fruits,  water  and  salt. 

Water  is  one  of  our  main  foods  and  is  essential  to  life.  It 
makes  up  about  70  per  cent  of  the  weight  of  the  body,  and  is 
contained  to  a  greater  or  less  extent  in  all  foods. 

About  2  or  3  quarts  of  water  should  be  taken  daily  in  food 
or  drink,  as  water  is  necessary  to  soften  and  dissolve  food  and 
to  aid  in  carrying  off  waste,  and  keep  the  blood  in  good  con- 
dition. Water  also  assists  in  the  important  work  of  keeping 
the  body  at  the  normal  temperature  of  98°. 


62  FIRST   YEAR 

MILK 

General  Composition.  —  Water. 

j  casein. 

Proteid     {albumin. 

Fat  in  form  of  cream. 

Sugar  of  milk. 

Mineral  matter. 

Experiments.  —  The  teacher  should  have  the  pupils  per- 
form experiments  which  will  show  that  milk  contains :  — 
(a)  Fat. 
(6)  Sugar. 

(c)  Albumin. 

(d)  Curd  and  whey. 

Food  Value.  —  Milk  is  a  complete  food,  because  it  contains 
all  the  necessary  food  elements  in  such  form  as  can  be  readily 
digested  and  made  a  part  of  the  body.  It  is  the  best  food  for 
infants  and  is  of  great  value  to  almost  all  invalids.  Pure 
rich  milk  is  creamy  white.  Poor  milk  is  blue  white.  Milk 
should  be  sipped  slowly,  as  a  solid  curd,  difficult  to  digest, 
is  apt  to  form  in  the  stomach  if  it  is  swallowed  hastily.  # 

If  there  is  doubt  as  to  the  freshness  of  milk,  it  should  be 
scalded  in  a  double  boiler.  If  it  is  not  fresh,  it  will  soon  curdle 
or  separate.  Milk  should  be  scalded  before  it  is  used  for 
cooking.  Boiled  milk  is  considered  hard  to  digest,  but 
hot  milk  is  often  given  to  induce  sleep. 

Care  of  Milk.  —  Absolute  cleanliness  is  essential  in  the 
handling  and  care  of  milk,  as  it  readily  absorbs  odors  and 
impurities,  and  collects  germs  of  contagious  diseases. 

Milk  may  be  made  unfit  for  food,  especially  for  children, 
by  careless  treatment,  such  as  :  - 

(a)  Placing  it  in  unclean  vessels. 

(b)  Exposing  it  unnecessarily  to  the  air. 

(c)  Failing  to  keep  it  cool  until  it  is  needed  for  use. 

(d)  Exposing  it  to  flies. 


MILK  63 

Sterilized  milk  is  milk  which  has  been  kept  at  the  boiling 
temperature  (212°  F.)  for  15  minutes. 

Pasteurized  milk  is  milk  which  has  been  heated  in  sterile 
bottles  in  pans  of  water  kept  at  a  temperature  of  155°  F. 
for  30  minutes,  and  then  cooled  quickly.  This  process  does 
not  affect  the  flavor  of  the  milk. 

Directions  for  Pasteurizing  Milk., —  Sterilize  bottles  ac- 
cording to  the  directions  for  sterilizing  jars. 

Bake  absorbent  cotton  in  the  oven  until  it  is  light  brown, 
placing  it  on  a  rest  in  a  deep  pan. 

Fill  sterile  bottles  to  the  neck  with  milk.  Close  them  with 
baked  cotton. 

Place  the  bottles  on  a  rest  in  a  pan  and  fill  the  pan  with  cold 
water  a  little  above  the  milk  in  the  bottles. 

Put  the  pan  over  the  fire  and  heat  it  slowly  to  155°  F. 

Rename  the  pan  to  the  back  of  the  stove  and  keep  the  water 
at  this^Riperature  (155°  F.)  for  30  minutes. 

Remove  the  bottles  and  cool  them  as  follows :  first,  place 
them  in  warm  water,  and  let  them  stand  ten  minutes,  then 
in  cold  water  five  minutes;  then  in  ice  water  ten  minutes; 
then  place  them  on  ice. 

Skim  Milk.  —  Milk  from  which  the  cream  has  been  re- 
moved is  called  skim  milk. 

Condensed  milk  is  milk  which  has  been  reduced  in  bulk 
by  evaporation.  It  is  preserved  by  keeping  it  in  sealed  cans. 

Junket.  —  If  sweet  milk  is  allowed  to  stand  undisturbed 
after  the  addition  of  rennet  (a  substance  made  from  the 
lining  of  a  calf's  stomach),  the  custardlike  substance  which 
forms  is  called  rennet  custard  or  junket. 

RECIPE  65.  JUNKET 

\  junket  tablet  Crush  the  tablet  and  dissolve  it  in  cold 

1  ts.  cold  water  water.     Heat  the  milk  until  it  is  lukewarm, 

2  c.  milk  add  the  sugar  and  flavoring  and  stir  it  until 
2  tbs.  sugar  the  sugar  is  dissolved.     Add  the  dissolved 


64 


FIRST   YEAR 


ts.  vanilla 


RECIPE  66. 

1  junket  tablet 

2  c.  milk 
^  c.  sugar 

i  c.  boiling  water 
ts.  vanilla 


junket.  Stir  the  mixture.  Pour  it  into  a 
glass  dish  or  glass  cups  and  let  it  stand  in  a 
warm  place  until  it  is  set  or  thick ;  put  it 
on  ice.  Serve  it  with  sugar  and  cream  or 
milk,  strawberries,  or  peaches. 

CARAMEL    JUNKET 

Crush  the  tablet  and  dissolve  it  in  1  ts. 
cold  water.  Cook  the  sugar  and  water 
together  until  the  sirup  is  golden  brown 
in  color ;  then  cool  it  until  it  is  just  warm. 
Heat  the  milk  until  it  is  lukewarm,  add  the 
sirup,  junket,  and  vanilla. 

Turn  it  into  a  glass  dish  and  let  it  stand 
in  a  warm  place  until  it  is  set ;  then  cool 
it  and  serve  it  with  whipped  cream,  or 
with  cream  and  sugar. 


CREAM  SOUPS 

Cream  soups  consist  generally  of  a  combination  of  white 
sauce  and  strained  vegetables.  The  vegetables  most  com- 
monly used  are  potatoes,  corn,  celery,  carrots,  peas,  aspara- 
gus, and  beans. 

General  Method  of  making  Cream  Soups.  —  Cook  vege- 
tables until  they  are  tender,  and  press  them  through  a 
strainer.  Use  strained  pulp  with  thin  white  sauce  in  following 
proportions :  1  c.  strained  vegetable  pulp  to  1  c.  thin  white 
sauce.  If  the  soup  is  too  thick,  thin  it  with  hot  milk  or 
water. 

If  a  richer  soup  is  desired,  add  butter  or  cream.  Serve 
the  soup  with  toasted  crackers  or  croutons. 


RECIPE  67. 


POTATO    SOUP 


4  medium-sized  po-        Wash  and  pare  the  potatoes,  and  cook 
tatoes,    or    2    c.     them  until  they  are  soft ;    drain  them  and 
mash  them. 
Put  the  milk,  water,  and  onion  into  the 


mashed  potatoes 
3  c.  milk 


CREAM   SOUPS 


65 


1  c.  water 

1  small-sized  onion 
cut  into  quarters 

2  tbs.  butter 
2  tbs.  flour 

2  ts.  salt 

|  ts.  white  pepper 


double  boiler  and   cook  the  mixture  until 
the  potatoes  are  ready. 

Pour  the  hot  milk  over  the  mashed  potato, 
put  a  strainer  over  the  double  boiler  in  which 
the  milk  was  heated,  and  press  the  mixture 
through  the  strainer.  Make  thin  white  sauce 
according  to  No.  24,  using  1  c.  hot  soup 
in  place  of  the  milk  called  for  in  the  recipe ; 
pour  the  sauce  into  the  soup  and  cook  it 
for  eight  minutes,  stirring  it  constantly. 
Add  the  salt  and  pepper.  Serve  the  soup 
with  croutons. 


RECIPE  68. 

1  can  corn 

2  c.  cold  water 

1  tbs.  chopped  onion 

3  c.  hot  milk 

2  tbs.  butter 
2  tbs.  flour 
1£  ts.  salt 

|  ts.  white  pepper 


CORN    SOUP 

Chop  the  corn  and  cook  it  with  the 
onion  and  cold  water  slowly  until  the  corn 
is  soft,  or  about  one  half  hour.  Scald  the 
milk.  Make  a  medium  white  sauce  accord- 
ing to  No.  25.  Add  this  to  the  milk  and 
cook  it  three  minutes,  stirring  it  constantly. 
Rub  the  corn  through  a  strainer,  add  it 
to  the  milk  mixture,  boil  it  three  minutes 
longer,  and  serve  it  with  toasted  crackers. 


RECIPE  69. 


CREAM    OF    GREEN-PEA    SOUP 

Cook  peas  until  they  are  soft;  then 
drain  them  and  press  them  through  a 
strainer.  Make  a  thin  white  sauce  accord- 
ing to  No.  24,  and  add  the  vegetable  pulp. 
Season  it  with  salt  and  pepper  and  serve 
it  hot  with  toasted  crackers. 


RECIPE  70. 


CREAM  OF  CELERY  SOUP 

Wash  celery,  cut  it  into  small  pieces, 
and  boil  it  until  it  is  soft  in  just  enough 
boiling  water  to  cover  it. 

Press  it  through  a  strainer,  saving  and 
using  the  water  in  which  the  celery  was 
cooked. 


FIRST  YEAR 

Make  thin  white  sauce  according  to  No. 
24,  and  add  the  celery  and  water. 

Season  it  with  salt  and  pepper  and  serve 
it  hot. 


RECIPE  71. 

Ingredients  I 

£  c.  tomatoes 

2  ts.  sugar 

£  ts.  soda 

|  onion  (chopped) 

Ingredients  II 

2  c.  milk 

4  tbs.  butter 

4  tbs.  flour 

1£  ts.  salt 

|  ts.  pepper 


TOMATO    BISQUE 

Make  medium  white  sauce  according 
to  No.  25,  from  ingredients  II.  Put  it  in 
the  upper  part  of  a  double  boiler  to  keep 
hot. 

Cook  the  tomatoes,  onions,  and  sugar 
together  for  fifteen  minutes.  Strain  them 
and  add  the  soda. 

Combine  the  two  mixtures,  pouring  the 
tomato  mixture  into  the  white  sauce. 
Serve  it  with  toasted  crackers,  or  with 
slender  strips  of  toasted  bread. 


RECIPE  72. 

1  can  tomatoes 
1£  c.  cold  water 
6  whole  cloves 
6  peppercorns 
1  tbs.  chopped  onion 

1  ts.  salt 
Spk.  pepper 

2  tbs.  butter 
2  tbs.  flour 


TOMATO    SOUP 

Cook  the  tomato,  water,  onion,  cloves, 
and  peppercorns  together  until  the  toma- 
toes are  soft,  then  strain  the  mixture. 
Cook  the  butter  and  flour  according  to  No. 
25.  Pour  the  flour  mixture  into  the  soup, 
cook  it  for  five  minutes,  stirring  it  con- 
stantly. Season  it  and  serve  it  with  toasted 
crackers  or  croutons. 


RECIPE  73. 

2  c.     cold    baked 
beans 

3  c.  cold  water 

1  tbs.  onion 

2  c.  tomatoes 
t  ts.  salt 
Spk.  pepper 


BAKED  BEAN  SOUP 

Mix  the  beans,  water,  and  onion,  and 
simmer  the  mixture  until  the  beans  are 
soft.  Add  the  tomato.  Rub  the  mixture 
through  a  strainer,  adding  more  water  or 
tomato  to  make  it  the  right  consistency. 
Season  it,  heat  it  to  the  boiling  point,  and 
serve  it  with  toasted  crackers. 


BUTTER  67 

RECIPE  74.  SPLIT  PEA  SOUP 

|  c.  dried  split  peas         Pick  over  and  wash  the  peas.     Put  them 

3  c.  cold  water  with  the  onion  and  cold  water  into  a  sauce- 

|  small  onion  pan.     Let  them  soak  one  hour,  then  simmer 

2  tbs.  butter  them  about  two  hours,  or  until  they  are 

2  tbs.  flour  soft.     Rub  them  through  a  strainer  and  put 

1  ts.  salt  them  on  to  boil  again.     Add  hot  milk  to 

|  ts.  white  pepper        make  it  the  consistency  of  soup.     Make  a 

Milk  to  make  thin       thickening  of  the  butter  and  flour  according 

to  No.  25,  pour  it  into  the  soup,  and  boil 

it    five    minutes,    stirring    it    constantly. 

Serve  it  with  croutons. 

BUTTER 

Butter  is  made  from  the  cream  of  milk,  which  is  composed 
chiefly  of  little  particles  of  fat.  Beating,  shaking,  or  churn- 
ing causes  the  particles  of  fat  to  unite  and  separate  from 
the  rest  of  the  milk. 

Butter  contains  fat,  water,  proteid  (casein),  and  mineral 
matter. 

Food  Value.  —  Butter  is  one  of  the  most  palatable  and 
easily  digested  of  the  animal  fats.  It  is  made  of  sweet  cream 
or  of  sour  cream.  To  most  people  butter  made  from  sweet 
cream  tastes  very  flat  and  insipid.  In  America  it  is  usually 
made  from  sour  cream  or  cream  that  has  been  put  through  a 
process  called  ripening. 

Cream  is  ripened  by  the  action  of  bacteria  which  thrive 
under  certain  conditions.  If  these  bacteria  have  not  grown 
and  done  their  work,  the  butter  lacks  its  distinctive  flavor. 

Oleomargarine.  —  Generally  speaking,  oleomargarine  is 
made  from  the  oily  part  of  purified  beef  fat  churned  with 
milk,  mixed  with  some  butter,  salted,  and  colored.  It  is 
clean,  wholesome,  and  nutritious,  and  looks  so  much  like  pure 
butter  that  it  is  difficult  to  distinguish  them  one  from  the 
other. 


68 


FIRST   YEAR 


Test  for  distinguishing  Butter  from  Oleomargarine.  —  Put 
1  tbs.  of  the  substance  into  a  small  saucepan  and  hold  the 
saucepan  over  a  gas  flame,  stirring  it  thoroughly  *with  a 
wooden  skewer  or  a  wooden  spoon.  Let  the  substance  boil, 
but  do  not  let  it  burn. 

Genuine  butter  boils  with  little  noise  and  produces  an 
abundance  of  foam. 

Oleomargarine  boils  noisily,  sputtering  like  fat  which  has 
water  in  it,  and  produces  little  or  no  foam. 


RECIPE  75. 
1  pt.  cream 
I  ts.  fine  table  salt, 
or  more  if  desired 


RECIPE  76. 


BUTTER    MAKING 

Put  the  cream  into  a  quart  preserving 
jar.  Shake  it  until  the  butter  separates 
from  the  liquid.  Collect  the  butter  par- 
ticles with  a  wooden  spoon  and  press  out 
as  much  buttermilk  as  possible.  Wash 
the  butter  several  times  in  cold  water,  or 
until  the  water  is  clear.  Put  it  into  a  dry 
bowl,  add  salt,  and  work  it  well  into  butter, 
using  a  wooden  spoon.  Make  the  butter 
into  shapes  or  balls. 

DIRECTIONS   FOR   MAKING    BUTTER 
BALLS 

Use  small  butter  paddles.  Allow  them  to 
stand  in  boiling  water  about  three  minutes ; 
then  put  them  into  ice  water  and  let  them 
stand  until  they  are  thoroughly  chilled. 

Cut  the  butter  into  inch  cubes,  put  them 
into  a  bowl  of  ice  water.  When  they  are 
chilled,  make  them  into  balls  by  rolling 
them  between  the  paddles.  Put  them  on  a 
plate  and  set  them  in  the  ice  box  to  harden. 


CHEESE 

Cheese  contains  proteid  (casein),  fat,  and  water. 
Food  Value.  —  Cheese  has  a  very  high  food  value,  con- 
taining a  large  amount  of  nourishment  in  highly  concentrated 


CHEESE  69 

form.  Its  concentrated  proteid  and  fat  make  it  somewhat 
indigestible,  especially  to  invalids  and  children ;  but  for  active 
outdoor  workers  it  is  one  of  the  cheapest  and  most  nutritious 
of  foods.  It  is  a  good  substitute  for  meat,  and  contains  more 
proteid  to  the  pound. 

Your  teacher  will  tell  you  how  it  is  made  and  allow  you  to 
make  some,  perhaps. 

Different  girls  in  the  class  should  learn  about  these  cheeses. 
Find  out  at  the  grocery  store  how  they  differ  in  appearance, 
and  learn  where  each  comes  from. 

Edam  cheese;  Swiss  cheese;  Roquefort  cheese;  Cottage 
cheese;  and  Camembert  cheese. 

Source.  —  Cheese,  like  butter,  is  a  milk  product  and  is 
made  from  whole  milk,  skim  milk,  or  milk  to  which  cream 
has  been  added. 

Process  of  Making.  —  Milk  is  curdled,  and  the  liquid, 
called  whey,  is  drained  off.  The  curd  is  then  subjected  to 
heat  and  pressure,  and  certain  harmless  germs  are  allowed 
to  grow  in  it.  Flavoring  and  coloring  matter  are  added, 
and  then  it  is  sometimes  stored  for  a  time  in  cool  cellars. 
This  last  process  is  called  ripening,  and  some  cheeses  are  kept 
years  to  ripen  and  improve  the  flavor. 

RECIPE  77.  BAKED  CRACKERS  WITH  CHEESE 

Bake  crackers,  as  directed  in  No.  37. 
Chop  or  grate  the  cheese.  Sprinkle  the 
half  crackers  with  grated  cheese,  return 
them  to  the  oven,  and  bake  them  until  the 
cheese  is  melted. 

RECIPE  78.  WELSH   RAREBIT 

6  slices  of  toast  or  Prepare  the  toast  and  keep  it  hot.     Melt 

toasted  crackers  the  butter,  add  cornstarch,  and  stir  it  until 

1  tbs.  butter  it  is  smooth ;   add  the  cream  gradually  and 

1  tbs.  cornstarch  cook   it   about    three   minutes.     Add    the 


70 


FIRST   YEAR 


1  %  c.  chopped  cheese     cheese  and  seasoning,  stir  it  quickly  until 
%  ts.  salt  the  cheese  is  melted  (and  no  longer).     Pour 

J  ts.  mustard  it  over  the  toast  and  serve  it  at  once. 

Few  grains  cayenne 
\  c.  thin  cream  or 
inilk 

RECIPE  79.  CREAMED    CHEESE 

Creamed  cheese  may  be  made  as  in  No. 
78,  but  using  1  c.  milk  and  one  beaten 
egg.  Add  the  beaten  egg  last,  cook  it  one 
minute  longer.  Serve  it  on  toasted  crackers. 

CHEESE    FONDUE 

Cook  the  bread  crumbs  and  the  milk 
together,  in  double  boiler,  stirring  it  until 
the  mixture  is  hot  and  smooth;  add  the 
butter,  cheese,  salt,  and  pepper,  cook  it 
about  one  minute  longer  and  remove  it 
from  the  fire;  add  the  beaten  egg.  Bake 
it  about  twenty  minutes  in  a  buttered 
pudding  dish  or  until  it  is  light  brown  on 
top.  Serve  it  at  once. 

CHEESE    STRAWS 

Cream  the  cheese  and  butter  together, 
and  add  the  milk;  mix  the  flour,  bread 
crumbs,  and  seasoning,  and  add  these  to 
the  cheese  mixture.  Knead  it  thoroughly, 
or  until  it  is  smooth.  Roll  it  thin  as  pastry, 
cut  it  into  strips  about  six  inches  long  and 
one  inch  wide.  Bake  the  strips  on  a  but- 
tered tin  sheet  in  a  hot  oven  for  about  ten 
minutes,  or  until  they  are  brown. 

EGGS 

Teachers  will  have  the  egg  lessons  in  the  spring  when  eggs 
are  cheapest. 

Before  learning  how  to  cook  eggs  you  should  know  what 
they  cost  at  different  seasons  of  the  year. 


RECIPE  80. 

1  c.  bread  crumbs 
f  c.  milk 

1£  c.  grated  cheese 
1  egg  beaten  well 
1  tbs.  butter 
|  ts.  salt 

Few  grains  cayenne 
pepper 

RECIPE  81. 

\  c.  cheese  grated 

1  ts.  butter 

2  ts.  milk 
4  tbs.  flour 

3  c.     fresh    bread 
crumbs 

i  ts.  salt 

Spk.  paprika 

Few  grains  cayenne 


EGGS  71 

General  Composition.  —  Eggs  contain  proteid,  albumin, 
water,  fat,  and  mineral  matter. 

Food  Value.  —  Eggs,  like  milk,  are  very  nutritious,  con- 
taining in  the  correct  proportion  all  the  food  elements  neces- 
sary for  the  body.  Because  of  the  amount  of  proteid  they 
contain  they  make  an  excellent  substitute  for  meat. 

Fresh  eggs  when  properly  cooked  are  very  easily  digested, 
and  raw  eggs  are  even  more  digestible.  It  must  be  remem- 
bered that  the  manner  of  cooking  greatly  affects  the  digesti- 
bility of  eggs. 

Parts  of  the  Egg.  —  Notice  the  white  and  yolk  and  see 
"how  the  yolk  lies  in  the  egg.  Find  the  membrane  which 
incloses  the  yolk,  and  the  membrane  which  lines  the  shells. 

The  shell  is  porous  and  constitutes  about  one  tenth  of  the 
entire  weight.  The  white  is  almost  pure  albumin  and  water, 
and  is  called  albumen.  It  contains  some  mineral  matter. 
The  yolk  is  composed  of  fat,  albumin,  and  mineral  matter. 
It  is  held  in  place  by  two  cords  attached  to  the  white.  The 
membrane  covering  the  yolk  is  very  thin  and  delicate.  The 
membrane  lining  the  shell  is  tough  and  strong. 

Household  Test  for  Fresh  Eggs.  —  Fresh  eggs  should  be 
heavy  and  have  a  slightly  rough  shell.  If  dropped  into  a 
bowl  of  cold  water,  they  sink  immediately. 

Methods  for  Keeping  Eggs.  —  When  eggs  are  kept  for 
some  time,  the  water  inside  evaporates  through  the  porous 
shell.  Air  passes  through  the  shell  to  take  the  place  of  the 
evaporated  water.  The  air  allows  changes  to  occur  within 
the  shell,  as  germs  often  erter  with  it  and  increase  until  the 
egg  is  spoiled.  If  the  purity  of  an  egg  is  to  be  kept,  the  pores 
of  the  shell  must  be  closed  so  as  to  exclude  air  and  germs. 
This  may  be  done  in  different  ways :  — 

By  coating  them  with  paraffin,  vaseline,  etc. 

By  packing  them  in  salt,  bran,  sawdust,  oats,  etc. 

By  covering  them  with  limewater. 


72  FIRST  YEAR 

By  covering  them  with  soluble  glass. 

Eggs  are  also  preserved  by  the  cold-storage  method,  as 
most  germs  are  inactive  at  low  temperatures. 

Method  of  Breaking  an  Egg.  —  To  break  an  egg  hold  it 
in  the  right  hand  and  crack  it  on  the  side  of  a  bowl,  or  hold 
it  in  the  left  hand  and  crack  the  shell  by  striking  it  with  a 
knife  blade;  put  the  thumbs  together  at  the  crack  and 
carefully  pull  the  shell  apart. 

When  using  several  eggs,  break  them  singly  into  a  cup. 

To  separate  Yolk  and  White.  —  After  cracking  the  shell 
hold  the  egg  upright  and  break  shell  apart ;  let  the  white 
slide  off  into  a  bowl  and  keep  the  yolk  in  one  half  of  the  shell  ; 
slip  the  yolk  from  one  half  of  the  shell  to  the  other  until  the 
white  has  drained  off ;  then  put  the  yolk  into  a  separate  dish. 

Method  of  Beating  Eggs.  —  The  object  of  beating  eggs  is 
to  get  particles  of  air  between  particles  of  egg. 

Utensils.  —  Wire  beater,  or  Dover  egg  beater,  or  knife, 
or  fork.  The  white  should  be  beaten  until  it  is  stiff  and  dry. 
The  yolk  should  be  beaten  until  it  is  thick  and  creamy. 

Experiments.  —  Find  out :  (1)  What  effect  cold  water  has 
on  albumen  (white  of  egg) . 

(2)  What  effect  water  at  160°  has  on  albumen. 

(3)  What  effect  water  at  180°  has  on  albumen. 

(4)  What  effect  water  at  212°  has  on  albumen. 

RECIPE  82.  EGG   LEMONADE 

1  egg  Beat  the  egg,  add  the  sugar  and  lemon 

2  tbs.  sugar  juice  and  beat  it  again ;    add  the  water 
1£  tbs.  lemon  juice  slowly  and  beat  it  until  it  is  well  mixed, 
f  c.  water  Strain  it  and  serve  it  cold. 

RECIPE  83.  EGG   NOG 

1  egg  Beat  the  yolk  and  the  white  of  the  egg 

1  tbs.  sugar^  or  more  separately ;    add  the  sugar  and  flavoring  to 

if  desired  the  beaten  yolk,  and  add  the  milk  gradu- 


EGGS 


73 


§  c.  milk 

\  ts.  vanilla,  or  a 
shake  of  nutmeg 
and  salt  (a  few 
grains) 

RECIPE  84. 


RECIPE  85. 


RECIPE  86. 


RECIPE  87. 


RECIPE  88. 


ally,  beating  it  in.  Strain  it  into  a  glass. 
Put  the  beaten  white  of  the  egg  on  top  and 
fold  it  in. 


STEAMED   EGG 

Break  an  egg  into  a  cup,  butter  a  small 
sauce  plate  and  pour  the  egg  into  it. 
Sprinkle  it  with  salt.  Place  the  sauce  plate 
in  a  steamer  over  boiling  water,  and  cook 
the  egg  until  the  white  is  firm. 

SOFT-COOKED    EGGS.    I 

Put  eggs  unbroken  into  a  saucepan ; 
cover  them  with  cold  water,  about  one  pint 
of  water  to  2  eggs. 

Set  the  saucepan  over  the  fire,  and  as 
soon  as  the  water  boils  remove  the  eggs 
and  serve  them  in  hot  cups. 

SOFT-COOKED    EGGS.   II 

Put  enough  boiling  water  into  a  saucepan, 
allowing  one  pint  of  water  for  two  eggs 
and  an  extra  cupful  for  each  additional  egg. 
Place  the  eggs  in  the  water  with  a  spoon. 
Cover  the  saucepan  ;  leave  it  on  the  back 
of  the  range  for  about  eight  minutes.  If 
the  eggs  are  large,  ten  minutes  is  necessary 
for  cooking  them. 

SOFT-COOKED   EGGS.   Ill 

Put  boiling  water  into  both  parts  of  a 
double  boiler.  Place  eggs  in  upper  part 
of  boiler  with  a  spoon.  Put  on  the  cover 
and  let  the  eggs  cook  about  six  minutes. 

HARD-COOKED    EGGS 
Cook    eggs    for   forty    minutes   by    the 
method  of  No.  86,  placing  the  saucepan  on 
the  back  of  the  range  where  the  water  will 
keep  hot,  but  where  it  will  not  boil. 


74 


FIRST   YEAR 


RECIPE  89. 


RECIPE  90. 
4  eggs 
4  tbs.  milk 
J  ts.  salt 
Spk.  pepper 
2  tbs.  butter 
1  ts.  chopped  pars- 
ley (if  desired) 


RECIPE  91. 


RECIPE  92. 


RECIPE  93. 

4  hard-cooked  eggs 
^  c.  medium  white 
sauce 


DROPPED  OR  POACHED  EGGS 

Prepare  a  slice  of  buttered  toast  for  each 
egg.  Have  a  shallow  pan  two  thirds  full 
of  boiling,  salted  water  (1  ts.  salt  to  two 
cups  water).  Place  a  buttered  muffin  ring 
or  a  buttered  skimmer  in  the  water. 
Break  the  egg  into  a  cup.  Set  the  sauce- 
pan back  where  the  water  will  not  boil. 
Drop  the  egg  into  the  ring  or  on  the 
skimmer,  allowing  the  water  to  cover  the 
egg.  When  the  yolk  is  covered  with  a  film 
and  the  white  is  firm,  remove  the  egg  from 
the  water  with  a  skimmer ;  drain  it  and 
place  it  on  hot  toast.  Serve  it  at  once. 

SCRAMBLED    EGGS.    I 

Beat  the  eggs  only  until  the  yolks  and 
the  whites  are  mixed.  Add  the  salt,  pepper, 
milk,  and  parsley.  Melt  the  butter  in  a 
frying  pan  or  the  upper  part  of  a  double 
boiler;  pour  in  the  egg  mixture  and  cook 
it  slowly  until  it  is  creamy,  scraping  the 
mixture  from  the  bottom.  Turn  it  into  a 
hot  dish  and  serve  it  at  once. 

SCRAMBLED    EGGS.    II 

No.  90  may  be  varied  by  adding  a  variety 
of  chopped  meat,  chopped  cheese,  mashed 
vegetables,  etc. 

CREAMY   EGGS 

Creamy  eggs  are  prepared  in  same  way 
as  scrambled  eggs,  excepting  that  j  c.  mil  : 
must  be  added  for  each  egg.  The  mixture 
must  be  cooked  in  a  double  boiler  and 
stirred  all  the  time  it  is  cooking." 

STUFFED    OR   PICNIC    EGGS 

Cut  the  eggs  into  halves  lengthwise,  re- 
move the  yolks  and  mash  them.  Add  the 
meat,  seasoning,  and  white  sauce ;  press  it 


EGGS 


75 


|  c.  chopped  ham,     in  balls  the  size  of  yolks  and  surround  them 

chicken,  or  other     with  the  halved  whites. 

meat 
I  ts.  salt 
Spk.  pepper 


RECIPE  94. 

4        large         slices 

buttered  toast,  cut    it  hot. 

diagonally 
2  c.  medium  white 

sauce 
2  hard-cooked  eggs 


RECIPE  95. 

4  c.  milk 
4  eggs 
\  c.  sugar 
I  ts.  salt 
|  ts.  nutmeg 


RECIPE  96. 

2  c.  scalded  milk 
2  eggs 

4  tbs.  sugar 
Spk.  salt 

5  ts.  vanilla 


RECIPE  97. 
2  eggs 
j  ts.  salt 
Spk.  pepper 


GOLDENROD    EGGS 

Arrange  the  toast  on  a  platter.  Keep 
Remove  the  shells  from  the  eggs, 
chop  the  whites  fine  and  put  the  yolks  into 
a  strainer.  Make  medium  white  sauce,  add 
the  chopped  whites  to  the  sauce  and  pour 
it  over  the  toast.  Then  press  the  yolks 
through  the  strainer,  over  the  white  sauce 
and  toast. 


BAKED    CUSTARD 

Scald  the  milk.  Beat  the  eggs  slightly. 
Add  the  sugar,  salt,  and  nutmeg,  and  beat 
the  eggs  again ;  pour  on  the  scalded  milk, 
stirring  the  mixture  while  pouring  in  the 
milk.  Strain  the  mixture  into  buttered 
custard  cups.  Put  the  cups  into  a  pan  of 
water  in  a  moderate  oven  and  *  let  the 
custard  cook  until  it  is  firm,  or  until  a 
knife  put  into  the  center  of  the  custard 
comes  out  clean,  or,  steam  the  custards  in 
a  steamer. 

SOFT  CUSTARD 

Beat  the  eggs  slightly,  beating  in  the 
sugar  and  salt.  Add  the  hot  milk  slowly, 
stirring  the  mixture  all  the  while.  Pour 
it  into  a  double  boiler  and  cook  it,  stirring 
it  constantly  until  the  custard  coats  the 
spoon  (about  five  minutes).  Strain  it  at 
once,  add  the  vanilla.  Serve  it  cold. 

PLAIN    OMELET 

Beat  the  yolks  of  the  eggs  until  they  are 
thick  and  creamy ;  add  the  milk,  salt,  and 
pepper.  Beat  the  whites  until  they  are 


76  FIRST   YEAR 

2  tbs.  milk  or  water    stiff  and  dry.     Cut  and  fold  them  into  the 
1  tbs.  butter  yolks.     (See  note,  p.  133,  to  cut  and  fold.) 

Put  butter  into  clean,  smooth  omelet  pan, 
and  when  the  butter  is  bubbling,  turn  in 
the  omelet.  Let  it  cook  slowly  until  it  is 
light  brown  underneath.  Put  it  on  the  oven 
grate  to  dry  on  top.  When  it  is  dry,  slip  a 
knife  around  the  edge.  Then  fold  it  over 
and  serve  it  at  once  on  a  hot  platter. 


*J      PLATE, 

£^E/p^/ 
BUST6NJ  CUTS 


1  NECK 

2  CHUCK    RIB 

3  PRIME    RIB 

4  SI  RLOIN 

5  BACK    OF    RUMP 

6  MIDDLE    OF    RUMP 

7  FACE    OF    RUMP 

8  AITCH     BONE 

9  ROU  N  D 

10  VEIN 

11  HIND    SHIN 

12  FLANK 

13  RATTLE    RAND 

14  BR  I  SKET 

15  FORE  SHIN 


M     LOWNEY'S    COOK     BOOK 


MIDDLE    CUT    OF    SIRLOIN 


/-\\A/MITV>C     <~r»r»K     ROOK 


SECOND   YEAR 

To  the  Teacher.  —  As  a  good  beginning  of  a  second  year 
of  study  of  Household  Arts  pupils  should  refresh  their  mem- 
ories of  first-year  lessons  and  renew  their  practice  of  first- 
year  recipes.  It  is  suggested  therefore  that  the  first  four 
lessons  of  the  second  year  be  spent  in  such  review  lessons  as 
the  teacher  may  regard  as  most  essential  for  her  class. 

In  these  reviews  pupils  should  follow  the  recipes  unaided 
by  the  teacher,  so  far  as  possible.  Credit  should  be  given 
for  the  most  successful  results  of  independent  efforts. 

The  teacher  is  advised  to  have  at  least  four  first-year  recipes 
cooked  in  each  of  these  review  lessons. 

As  a  means  of  securing  additional  review  practice,  pupils 
may  be  assigned  simple  recipes  to  be  followed  at  home. 

Where  practicable  the  teacher  should  see  a  sample  of  home 
cookery  done  by  each  girl.  Interest  and  success  are  for- 
warded by  asking  girls  to  have  their  mothers  and  fathers 
state  on  a  simple  blank  form  of  inquiry  sent  by  the  teacher, 
what  degree  of  success  was  obtained  in  the  home  cookery. 

Another  successful  form  of  review  is  found  in  a  competitive 
exhibition  of  the  results  of  review  cookery  done  by  groups  of 
girls  unaided  by  the  teacher.  A  small  committee  of  judges 
selected  from  another  cookery  class,  or  from  associate  teachers, 
should  test  all  the  exhibited  products  and  state  the  merits 
of  each,  and  express  an  opinion  as  to  which  has  been  the  most 
successful  group  of  girls. 


77 


78  SECOND   YEAR 

MEAT 

Meat  is  the  flesh  or  muscle  of  animals  used  for  food. 

It  is  made  up  of  bundles  of  tube-shaped  cells  filled  with 
juice.  These  tubes  or  fibers  are  bound  together  by  white 
connective  tissue.  This  tissue  is  very  tough,  and  the 
greater  the  amount  of  it  in  a  piece  of  meat,  the  tougher  the 
meat  is. 

Composition  of  Meat.  —  Meat  contains  proteid  in  the  form 
of  myosin  and  albumin.  It  also  contains  fat,  water,  gelatin, 
mineral  matter,  and  some  other  substances. 

Food  Value.  — The  food  value  of  meat  depends  on  the  pres- 
ence of  two  classes  of  nutrients,  proteid  and  fat.  Both  of 
these  yield  muscular  power  and  help  to  maintain  the  normal 
temperature  of  the  body.  White  meat  found  in  poultry 
has  somewhat  the  same  general  composition,  but  differs  from 
beef  in  nutritive  value. 

Beef  is  the  name  given  to  the  flesh  of  ox,  steer,  or  cow. 
The  best  beef  is  obtained  from  a  steer  about  five  years  old. 
Good  beef  is  bright  red,  firm,  and  fine  grained  in  texture,  and 
is  well  marbled  with  fat.  It  has  a  thick,  firm,  yellow  outside 
layer  of  fat.  The  best  quality  of  beef  has  a  large  percentage 
of  fat  and  a  small  percentage  of  water.  The  inside  beef  fat 
is  white  and  crumbly.  Beef  is  the  most  nutritious  of  meats ; 
it  is  considered  to  have  the  best  flavor.  Properly  cooked, 
it  is  comparatively  easy  to  digest. 

After  being  killed,  beef  should  hang  in  cold  storage  for 
about  three  weeks  to  ripen  and  develop  flavor. 

Mutton  is  the  flesh  of  sheep.  The  best  quality  of  mutton 
comes  from  a  sheep  three  to  four  years  old.  Good  mutton 
is  a  duller  red  in  color  than  beef,  and  has  a  large  quantity  of 
hard,  flakey  white  fat.  Mutton  is  nutritious  and  .easily 
digested.  Mutton,  like  beef,  must  hang  in  order  to  ripen  and 
develop  flavor. 


MEAT  79 

Lamb  is  the  flesh  of  a  lamb.  A  lamb  is  a  sheep  less  than 
one  year  old.  Lamb  is  light  pink  in  color. 

Spring  lamb  is  the  flesh  of  a  lamb  8  weeks  to  3  months  old. 

Lamb  can  be  distinguished  from  mutton  by  the  color  of 

the  flesh  and  by  the  serrated  or  sawlike  bone  at  the  joint  in 

the  leg;  in  a  leg  of  mutton  the  bone  at  the  joint  is  smooth 

and  rounded. 

Lamb  is  less  nutritious  than  mutton.  Lamb  may  be  eaten 
soon  after  the  animal  is  kUled  and  dressed,  but  should  be 
well  cooked. 

Pork  is  the  flesh  of  the  pig.  Strips  of  the  back  and  sides 
of  the  pig,  salted  and  smoked,  are  called  bacon.  The  hind 
legs,  salted  and  smoked,  are  called  hams.  Pork  is  difficult 
to  digest  on  account  of  the  large  amount  of  fat  which  it 
contains.  Bacon  when  cut  in  thin  strips  and  cooked  crisp  is 
easily  digested. 

Veal  is  the  flesh  of  a  calf.  It  is  the  least  nutritious  of  all 
meats  and  is  hard  to  digest.  Good  veal  is  of  a  pinkish  color, 
fine  grained,  with  firm  and  white  fat. 

Cuts  of  Meat.  —  The  methods  of  cutting  sides  of  beef, 
mutton,  etc.,  and  the  terms  used  for  the  different  cuts  vary 
in  different  sections  of  the  country. 

Cuts  of  Beef.  —  The  beef  creature  is  first  cut  into  halves 
along  the  length  of  the  backbone ;   each  half  or  side  weighs 
on  the  average  about  450  pounds  ;  then  each  half  is  separated 
into  the  hind  quarter  and  fore  quarter. 
Boston  markets  cut  the  hind  quarter  into 
Sirloin 
Tip          1 

Middle     [which  may  be  roasted  or  broiled. 
First  Cut] 

and 

Tenderloin,  which  may  be  larded  and  roasted  or  sliced 
and  broiled. 


80  SECOND   YEAR 

Rump 

Back    j 

Middle  1  which  may  be  roasted  or  broiled. 

Face     J 
Round 

Top,  which  may  be  roasted  or  broiled. 

Bottom,    which   may   be   stewed   or    chopped   for 
Hamburg  steaks. 

Aitchbone,  which  may  be  stewed,  braised,  or  roasted. 
Flank 

which  may  be  boiled,  braised,  or  corned. 
Boneless  J 

Hind  shin,  soup  stock  and  stews. 
Boston  markets  cut  the  fore  quarter  into :  — 

Five  Chuck  Ribs,  which  may  be  roasted  or  broiled. 
Five  Prime  Ribs,  which  may  be  roasted. 
Neck,  which  may  be  stewed. 

Sticking  Piece,  which  may  be  stewed  or  used  for  mince 
meat  or  corned. 

Brisket      ]     ,  .  ,  ,  ,    .,    , 

f  which  may  be  corned  and  boiled. 
Rattleran  j 

Fore  shin,  soup  stock  and  stews. 
The  markets  offer  for  sale  other  parts  of  the  beef  creature : 

Heart,  which  may  be  braised. 

Tail,  which  may  be  used  for  soup. 

Liver,  which  may  be  braised,  fried,  or  saute*d. 

Kidneys,  which  may  be  saute*d,  braised,  or  stewed. 

Brains,  which  may  be  stewed  or  scalloped. 

Tongue  (fresh  or  corned),  which  may  be  boiled. 

Tripe  (fresh  or  corned),  which  may  be  stewed,  broiled, 
or  fried. 

Suet,  which  may  be  tried  out  and  the  fat  used  for  cooking. 

New  York  markets  cut  the  hind  quarter  into  sirloin,  rump, 

and  round,  which  may  be  roasted  or  broiled ;  bottom  of  round, 


MEAT  81 

which  may  be  chopped  or  stewed ;  hind  shin  for  stews  or  for 
soup  stock ;  and  flank,  which  may  be  boiled,  braised,  or  corned. 
New  York  markets  cut  the  fore  quarter  into  rib  roast  and 
chuck,  which  may  be  roasted  or  broiled ;  plate,  navel,  cross 
ribs,  brisket  and  clod  for  corning  or  chopping ;  neck  and  fore 
shin  for  stews  or  for  soup  stock. 

LAMB    OR   MUTTON 

Lamb  and  mutton  are  divided  into  halves,  or  sides,  by  cut- 
ting the  entire  length  of  the  backbone  and  then  are  sub- 
divided into  quarters. 

The  hind  quarter  of  lamb  is  divided  into  :  — 
Leg,  which  may  be  roasted,  braised,  or  boiled. 
Loin,  which  may  be  roasted  in  a  piece,  or  broiled  as  chops. 
Saddle,  which  may  be  roasted. 
The  fore  quarter  of  lamb  is  divided  into  :  — 

Shoulder,  which  may  be  boiled,  steamed,  or  roasted. 
Neck,  which  may  be  stewed  or  braised. 

Care  of  Meat.  —  Meat  is  much  affected  by  the  care  given 
it  when  it  reaches  the  home.  The  wrappings  should  be 
removed  as  soon  as  it  is  delivered  from  the  market,  as  they 
not  only  absorb  some  of  the  nutriment  of  the  meat  juices, 
but  are  likely  to  give  an  unpleasant  taste  to  it. 

Meat  should  be  kept  in  a  cool  place,  but  it  should  not  be 
placed  directly  on  the  ice. 

Before  cooking,  meat  should  always  be  wiped  thoroughly 
with  a  damp  cheesecloth  wrung  out  of  fresh,  cold  water. 

Experiments.  —  1.  Scrape  a  small  piece  of  lean,  raw  meat 
with  a  knife  until  only  fiber  is  left  and  observe  the  fibers. 

2.  Cut  meat  into  small  pieces,  cover  it  with  cold  water,  and 
watch  the  effect  produced  by  the  water  on  the  meat.  From 
this  experiment  you  can  learn  why  it  is  a  mistake  to  wash  meat 
in  cold  water. 


82  SECOND  YEAR 

3.  Sprinkle  a  piece  of  meat  with  salt.     Describe  the  result. 

4.  Heat  to  165°  1  ts.  beef  juice  in  a  tube ;    observe  the 
result.     Compare  the  juice  with  white  of  egg  cooked  at  the 
same  temperature. 

5.  Heat  beef  juice  to  212°.     What  effect  is  produced  by 
getting  beef  juice  boiling  hot?     By  raising  white  of  egg  to  a 
temperature  of  212°? 

What  likenesses  or  differences  can  you  find  in  the  effects  of 
heat  on  white  of  egg  and  on  meat  ? 

Cooking  Meat.  —  Meat  is  cooked  to  improve  the  appear- 
ance and  flavor,  to  kill  germs,  and  to  make  the  tissues  more 
tender. 

Tender  and  Tough  Meats.  —  The  lean  meat  of  the  animal 
is  muscle.  If  the  muscles  have  had  little  exercise,  the  mea 
will  be  tender.  This  is  one  of  the  reasons  why  young  meat  is 
more  tender  than  old.  There  is  more  juice  to  be  found,  how- 
ever, in  muscles  which  have  been  very  active.  The  loin  and 
rump  cuts  taken  from  the  back  upper  part  of  the  creature 
make  the  choicest  and  tenderest  cuts.  Tender  cuts  may  be 
cooked  quickly  and  are  suitable  for  broiling  and  roasting. 

Tough  meat  or  tough  cuts  require  long  cooking  and  must 
be  stewed,  boiled,  or  braised.  All  tough  cuts  should  be  cooked 
slowly  for  a  long  time  in  a  covered  kettle,  in  order  to  soften 
the  fibers  and  connective  tissue  so  that  they  will  become 
tender.  Tough  cuts  of  meat  cooked  properly  are  very  nu- 
tritious as  they  have  a  really  higher  food  value  than  tender 
cuts. 

Methods  of  Cooking  Meat.  —  1.  Meat  may  be  so  cooked 
as  to  retain  the  juices. 

2.  It  may  be  so  cooked  as  to  extract  the  juices. 

3.  Both  methods  may  be  combined. 

Cooking  to  retain  Juices.  —  When  broiled,  roasted,  baked, 
boiled,  fried,  or  saute*d,  beef  may  retain  practically  all  its 
juices. 


o 

! 


MEAT  83 

Only  tender  meats  should  be  used  for  broiling,  roasting,  or 
baking.  These  processes  are  all  accomplished  in  dry  air. 

Roasting  used  to  be  applied  only  to  cooking  done  before 
an  open  fire.  But  now  when  meat  is  cooked  in  the  dry  air  of 
a  hot  oven  it  is  said  to  be  roasted. 

Broiling  is  done  in  three  ways.  First,  over  hot  coals ; 
second,  broiling  under  the  gas  flame  in  a  gas  oven,  and  third, 
pan  broiling. 

The  secret  of  good  broiling  is  to  expose  the  meat  to  intense 
heat ;  first  sear  the  meat  on  both  sides,  then  turn  it  frequently 
while  cooking. 

Time  Tables  for  Broiling  and  for  Roasting 

Steaks  1  in.  thick  (rare)  6  to  8  m.,  (medium)  8  to  10  m. 

Steaks  1J  in.  thick  (rare)  8  to  12  m.,  (medium)  12  to  15  m. 

Mutton  chops,  8  to  10  m. 

Spring  chicken,  20  m. 

Small  thin  fish,  5  to  8  m. 

Fish  in  slices,  12  to  15  m. 

Bluefish  and  shad,  12  to  20  m. 

Sirloin  or  beef  ribs,  10  to  12  m.  per  pound. 

Beef  rump,  13  to  15  m.  per  pound. 

Beef  round,  13  to  15  m.  per  pound. 

Mutton  leg  (done  well),  15  m.  per  pound. 

Mutton  loin  (done  well),  12  m.  per  pound. 

Mutton  shoulder  stuffed  (done  well),  15  m.  per  pound. 

Lamb,  leg  (done  well),  18  to  20  m.  per  pound. 

Pork  and  veal,  25  to  30  m.  per  pound. 

Chicken,  15  m.  per  pound. 

Turkey,  10  lb.,  about  3  to  3|  hours. 

Cooking  to  extract  Meat  Juices.  —  Soups,  broths,  and  stews 
are  economical.  For  these  forms  of  food  the  most  inexpensive 
cuts  may  be  used,  because  they  can  be  so  cooked  as  to  sepa- 


84  SECOND  YEAR 

rate  all  the  nutritious  juices  from  the  tough  fiber,  while  the 
freed  juices  give  a  great  deal  of  nutriment  to  the  soup.  In 
some  cases  the  fibers  can  be  cooked  until  tender.  But  in  all 
cases  cheap  meats  can  be  made  to  form  the  basis  of 
savory  and  nutritious  dishes  prepared  according  to  recipes 
for  extracting  meat  juices.  Wholesome  remnants  of  food, 
which  would  otherwise  be  lost,  may  be  saved  by  using  them 
in  a  soup.  As  only  a  very  moderate  fire  is  needed  for  cooking 
soups  or  stews,  they  may  be  prepared  at  less  expense  for  fuel 
than  roasts. 

Ingredients.  —  The  following  varied  list  of  ingredients  are 
used  in  meat  soups  :  — 

(a)   Raw  meats  :  — 

1.  Meat. 

2.  Bones. 

3.  Gristle. 

4.  Trimmings. 
(6)   Cooked  meats :  — 

1.  Bones. 

2.  Trimmings. 

3.  Left-over  portions  of  meat, 
(c)    Vegetables :  — 

1.  Seasoning  vegetables. 

2.  Rice. 

3.  Barley. 

4.  Macaroni. 

5.  Spaghetti. 

6.  Vermicelli. 

7.  Herbs  for  seasoning. 

8.  Spices  for  seasoning. 

General  Directions  to  be  followed  in  Soup  Making. 
(a)  Always  use  cold  water  in  making  soups. 
(6)  Bones  should  be  cracked  and  meat  should  be  cut  in 
small  pieces  in  order  to  allow  juices  to  escape  more  easily. 


\     ,     '       PLATE    C 
BOSTON    Cl 


SIRLOIN     OR     PORTERHOUSE 
STEAK 


ROUND    OF    BEEF 


AITCH     BONE 


MIDDLE    CUT    OF    RUMP 

FROM     LOWNEY'S     COOK     BOOK 


I  r»lAINFV'Q      COOK       ROOK 


MEAT 


85 


(c)  Vegetables  should  be  washed,  scraped,  or  pared  and  cut 
into  cubes. 

(d)  Soup  should  be  cooked  very  slowly  and  for  a  long  time. 

(e)  The  soup  kettle  should  be  closely  covered  to  keep  in 
the  savory  odors,  and  to  keep  the  kettle  full  of  steam. 

Soup  Stock.  —  Soup  stock  is  the  basis  of  all  meat  soups, 
and  may  be  made  from  beef,  mutton,  lamb,  veal,  or  poultry, 
or  a  combination  of  all  three.  It  is  the  essential  element  of  a 
meat  soup,  giving  it  flavor  as  well  as  nutritive  value.  It  may 
be  used,  too,  in  meat  gravies  when  a  very  rich  gravy  is  desired, 
replacing  the  water  called  for  in  the  recipe. 


RECIPE  98. 

4  Ib.  shin  of  beef 

4  qt.  cold  water 

12  cloves 

12  peppercorns 

2  sprigs  parsley 

1  bunch  sweet  herbs 

(thyme 

savory 

marjoram 

bay  leaf) 

1  small  blade  mace 
\  c.  carrot 

\  c.  turnip  cut  in 
\  c.  celery  cubes 
\  c.  onions 

2  ts.  salt 


SOUP  STOCK 

Wipe  the  meat  and  the  bones;  cut  the 
meat  into  small  pieces;  put  the  marrow, 
bones,  meat,  spices,  herbs,  vegetables,  and 
cold  water  into  a  soup  kettle.  Soak  them 
one  hour  before  heating  them.  Cook  them 
slowly  about  six  hours,  and  strain.  Put 
the  soup  stock  in  a  cool  place. 

When  about  to  prepare  soup  for  the  meal, 
remove  the  fat  from  the  soup  stock,  heat 
it  to  the  boiling  point,  season  it  to  taste, 
and  add  cooked  vegetables,  macaroni,  or 
rice. 


RECIPE  99. 

2  Ib.  neck  of  mut- 
ton 

3  qt.  cold  water 
\  c.  pearl  barley 

4-  c.  carrot  ]  cut  into 
\  c.  turnip  \  £-inch 
|  c.  celery  j  dice 


SCOTCH   BROTH 

Pick  over  barley  and  soak  it  in  cold 
water  over  night ;  drain  off  the  Water. 
Wipe  the  meat,  remove  the  skin  and  fat. 
Cut  the  meat  from  the  bones  into  inch 
pieces.  Put  the  bones  on  to  boil  in  one 
quart  of  cold  water  and  cook  them  slowly. 
Put  the  meat  into  the  remaining  two  quarts 


86 


SECOND  YEAR 


2       tbs.       chopped 

onion 

2  tbs.  butter 
2  tbs.  flour 
2  ts.  salt 
£  ts.  white  pepper 

1  tbs.  chopped  pars- 
ley (if  liked) 

RECIPE  100. 

2  Ib.  mutton,  fore 
quarter  or  neck 

1£  qt.  cold  water 

1  small  onion 

2  tbs.  barley  or  rice 
1  ts.  salt 

Spk.  pepper 


of  water,  let  it  soak  two  hours,  then  bring 
it  quickly  to  the  boiling  point.  Add  the 
barley  and  simmer  it  two  hours.  Strain 
the  bone  water  into  the  broth,  add  vege- 
tables, and  cook  them  until  they  are  tender. 
Make  a  thickening  with  butter  and  flour, 
add  it  to  broth,  and  boil  it  five  minutes 
longer.  Add  the  seasoning. 

MUTTON   BROTH 

Wipe  the  meat,  remove  the  fat  and  skin, 
and  cut  the  meat  into  inch  pieces.  Put  the 
bones  and  meat  into  cold  water  and  let 
them  stand  one  hour;  add  the  onion,  and 
the  washed  barley  or  rice,  and  cook  the 
mixture  slowly  about  three  and  a  half  hours. 
If  water  boils  away  during  cooking,  add 
boiling  water.  Remove  the  bones  and 
meat,  and  add  the  seasoning. 


RECIPE  101. 

1  Ib.    beef    (lower 
part  of  round) 

2  c.  cold  water 
Salt  to  season 


BEEF   TEA 

Chop  the  meat  fine  and  put  it  into  a 
large  glass  jar;  add  the  water  and  let  it 
stand  one  half  hour.  Cover  the  jar,  place 
it  on  a  stand  or  trivet  in  a  kettle  and  sur- 
round it  with  cold  water.  Allow  the  water 
to  heat  slowly  to  about  155°  F.  (no  higher) 
and  keep  it  at  this  temperature  at  least 
two  hours.  Strain  the  liquid,  remove  the 
fat,  let  it  cool,  and  add  salt  to  taste.  Re- 
heat the  beef  tea  in  the  jar  to  155°  F.  and 
serve  it  in  heated  cups. 


Stewing.  —  The  purpose  of  stewing  is  to  cook  meat  in 
such  a  way  that  all  its  nutriment  may  be  utilized. 

Materials  for  a  Stew.  —  Tough  meats  containing  some  fat 
and  bone  are  best  for  this  purpose.  Vegetables  are  used  chiefly 
to  give  flavor.  Dumplings  are  often  served  with  a  stew. 


MEAT 


87 


Method  of  Stewing  Meat.  —  A  stew  should  be  cooked  on  a 
part  of  the  range  where  the  water  can  be  kept  below  the  boil- 
ing point. 

The  meat  and  vegetables  should  be  just  covered  with  water 
and  cooked  slowly  for  a  long  time. 

To  accomplish  the  extracting  of  the  meat  juices  for  a  stew 
the  poorer  meat  and  the  bones  are  put  into  cold  water.  The 
best  portions  are  browned  in  a  hot  frying  pan,  which  helps  to 
retain  their  juices.  They  are  then  added  to  the  stew. 


RECIPE  102. 

2  Ib.  beef  (cut  into 

inch  cubes) 
4  tbs.  flour 
1  carrot  1  cut  into  \- 

1  turnip  j  inch  dice 

2  medium     onions 
sliced 

3  medium  potatoes 
sliced 

Water 

Salt  and  pepper  to 
season 


BEEF    STEW 

Wipe  the  meat  and  cut  the  best  portions 
into  inch  cubes.  Put  the  bone  and  poorer 
portions  of  meat,  cut  fine,  into  cold  water 
enough  to  cover  them,  and  cook  them 
slowly.  Try  out  some  pieces  of  beef  fat 
in  a  frying  pan  and  remove  the  scraps. 
Roll  the  best  portions  of  meat  in  flour; 
put  them  into  a  frying  pan  and  cook  them 
until  they  are  brown  (stirring  them  with  a 
knife  so  that  all  surfaces  may  be  browned). 
Brown  the  onions  also.  Put  the  meat  and 
onions  into  the  kettle  in  which  the  stew  is 
to  be  cooked  ;  rinse  out  the  frying  pan  with 
hot  water  and  turn  the  water  into  the  stew. 
Cover  the  meat  with  boiling  water  and  cook 
it  slowly  at  least  two  hours  or  until  the 
meat  is  tender.  Remove  the  bone  and 
poorer  portions  of  meat,  strain  the  liquid 
into  stew,  add  the  vegetables  (excepting 
potatoes),  and  cook  the  stew  about  forty 
minutes  longer. 

Parboil  the  potatoes  for  five  minutes  and 
add  them  to  stew  and  cook  it  fifteen 
minutes.  Add  the  seasoning. 

If  the  stew  is  not  thick  enough,  add  a 
little  thickening  of  flour  and  water  and  boil 
it  five  minutes  longer. 


88 


SECOND  YEAR 


from 


RECIPE  103. 

2  Ib.    lamb 
shoulder 

3  c.  boiling  water 

2  small  potatoes, 
washed,  pared, 
and  cut  into  £- 
inch  cubes 

1  small  onion 

(sliced) 

2  tbs.  rice  (washed) 
1  c.  strained  tomato 
Salt  and  pepper  to 

taste 


LAMB    STEW 

Wipe  the  meat  and  cut  the  best  portions 
into  two-inch  pieces. 

Put  the  bone  and  poorer  portions  of 
meat  into  cold  water,  let  them  stand  one 
half  hour,  then  cook  them  slowly. 

Brown  the  onions  golden  brown  in  hot 
fat  in  a  frying  pan,  then  add  the  best  por- 
tions of  meat  and  brown  them  also.  Put 
the  onions  and  meat  into  a  saucepan,  cover 
them  with  boiling  water,  and  let  it  simmer 
two  hours.  Add  the  washed  rice  when  the 
meat  has  cooked  one  hour.  Parboil  the 
potatoes,  add  them  to  the  stew  and  cook  it 
twenty  minutes  longer.  Add  the  strained 
tomato  ten  minutes  after  the  potatoes  are 
put  in.  Add  the  seasoning. 

The  tomato  may  be  omitted,  and  boiling 
water  used  in  its  place. 


Cooking  to  retain  Meat  Juices.  —  In  broiling,  roasting, 
frying,  and  sauteing,  cooking  is  so  done  as  to  sear  over  at 
once  the  outside  of  the  meat.  This  seals  up  the  little  tube- 
like  cells,  so  that  the  meat  juices  cannot  leak  out.  Since  all 
the  meat  is  to  be  eaten,  and  as  these  ways  of  cooking  will  not 
allow  the  meat  to  be  long  exposed  to  heat,  only  the  choice  and 
tender  cuts  can  be  used.  Expensive  cuts,  then,  quickly  cooked 
by  a  hot  fire  are  the  essentials  for  successful  broiling,  roasting, 
and  sauteing. 


RECIPE  104. 


BROILED  STEAK 

Wipe  the  meat  and  cut  off  any  extra  fat. 
Grease  the  broiler  with  a  piece  of  meat 
fat,  and  place  the  meat  in  the  broiler  with 
the  fat  edge  near  the  handle. 

Hold  the  broiler  close  to  the  coals  and 
sear  both  sides  of  the  meat.  Then  lift  the 
broiler  a  little  distance  from  the  fire  so  as 
to  avoid  burning. 


MEAT 


RECIPE  105. 


RECIPE  106. 


RECIPE  107. 


RECIPE  108. 


The  meat  should  be  turned  every  ten 
seconds  for  first  three  minutes,  then  occa- 
sionally until  the  meat  is  cooked.  Place 
it  on  a  hot  platter  and  season  it  with  salt, 
pepper,  and  butter,  omitting  butter  if  the 
meat  is  very  fat. 

A  steak  about  one  and  one  half  inches 
thick  requires  about  twelve  minutes  for 
broiling. 

BROILED  MEAT  CAKES  OR  HAM- 
BURG STEAK 

Buy  meat  from  lower  part  of  the  round. 
Chop  it  fine,  and  season  it  with  salt, 
pepper,  and  onion  juice.  Form  the  meat 
into  cakes  about  one  inch  thick.  Broil  them 
over  the  fire  in  a  greased  broiler,  following 
directions  of  No.  104;  or,  the  cakes  may 
be  pan  broiled. 

PAN-BROILED    CHOPS 

Heat  a  frying  pan  very  hot. 

Wipe  the  chops  and  trim  them.  Put 
them  into  a  hot  frying  pan  and  turn  them 
every  ten  seconds  for  three  minutes.  Then 
cook  them  more  slowly,  turning  them  occa- 
sionally, until  they  are  done.  The  average- 
sized  chop  requires  about  eight  minutes. 

SAUTED    PORK    CHOPS 

Pork  chops  should  be  about  one  half 
inch  thick.  Wipe  them  and  cook  in  a  hot 
frying  pan  according  to  directions  for  pan- 
broiled  chops. 

Pork  chops  require  about  twenty  minutes 
for  thorough  cooking  and  may  be  baked  in 
the  oven  for  twenty  minutes  or  broiled  over 
a  moderate  fire,. 

VEAL  CUTLETS 

Select  slices  of  veal  which  are  about 
one  half  inch  thick,  from  the  leg.  Wipe 


90  SECOND  YEAR 

them,  remove  the  skin  and  bone,  and  cut 
them  into  pieces  suitable  for  serving. 
Sprinkle  them  with  salt  and  pepper.  Dip 
them  into  crumbs,  egg,  etc.,  according  to 
No.  109.  Cook  them  in  oil  or  pork  fat  until 
they  are  brown.  Put  the  cutlets  into  a 
stewpan  and  pour  over  them  just  enough 
brown  sauce  to  cover.  Cover  the  stewpan 
and  let  them  cook  slowly  until  the  meat  is 
tender. 

Take  out  any  poor  or  stringy  pieces  and 
put  them  into  cold  water  to  cook  and  use 
the  liquor  for  sauce. 

RECIPE  109.  LIVER   AND   BACON 

Remove  the  rind  and  cut  the  bacon  into 
very  thin  slices. 

Cut  the  liver  into  slices  one  third  of  an 
inch  thick.  Dip  each  slice  into  boiling 
water,  and  remove  the  skin  and  veins,  wipe 
the  slices  dry,  and  sprinkle  them  with  salt 
and  pepper. 

Cook  the  bacon  in  a  hot  frying  pan,  or 
in  a  pan  in  the  oven,  until  it  is  crisp. 
When  it  is  done,  place  it  in  a  dish  and  keep 
it  hot. 

Cook  the  liver  in  hot  bacon  fat,  turning  the 
slices  occasionally  until  they  are  brown  on 
both  sides.  Avoid  cooking  the  liver  too 
much.  Place  it  on  a  dish  with  the  bacon, 
arranging  the  liver  in  the  center  and  the 
bacon  about  the  edge. 

Make  a  gravy  according  to  No.  116  and 
pour  it  over  the  liver. 

Roasting  retains  the  juice  of  the  meat  and  develops  a 
special  flavor.  This  form  of  cooking  is  suitable  only  for 
tender  meats. 

Wipe  the  meat ;  trim  and  skewer  it  into  shape  ;  all  meat  for 
baking  or  roasting  should  be  dredged  all  over  with  flour  and 


MEAT 


91 


salt  just  before  placing  it  in  the  oven.     Place  the  roast  on  a 
rack  in  a  baking  pan. 

Have  the  oven  very  hot  and  keep  it  so  until  the  surface  of 
the  meat  is  seared.  Then  reduce  the  temperature  and  cook 
more  slowly  according  to  directions  in  the  time  table  for 
roasting.  Baste  the  meat  every  quarter  of  an  hour. 


RECIPE  no. 

3  Ib.  beef  from  the 

round 
|   c.    salt  pork  cut 

into  ^-inch  cubes 
1  small  carrot  sliced 

1  small  turnip  sliced 

2  small  onions  sliced 
1  doz.  peppercorns 
Flour,      salt,      and 

pepper 
Water  to  cover 

RECIPE  in. 


RECIPE  112. 


BRAISED    BEEF 

Wipe  meat  and  dredge  with  flour.  Cook 
the  pork  cubes  in  a  kettle  until  they  are 
brown,  and  then  remove  the  scraps.  Put 
the  meat  into  the  hot  fat  and  brown  all  the 
surfaces.  Add  peppercorns,  vegetables, 
and  seasoning,  and  boiling  water  enough  to 
cover  the  beef.  Cover  the  pan  and  cook 
the  meat  in  a  moderate  oven  about  four 
hours.  Baste  the  meat  frequently.  Thicken 
the  liquid,  season  it  to  taste,  and  serve  it 
with  the  meat. 

MEAT    LOAF 

Remove  the  skin,  gristle,  and  bone  from 
two  pounds  beef  (lower  part  of  the  round) 
and  chop  the  meat  fine.  Measure  the  meat 
and  allow  an  equal  quantity  of  bread 
crumbs ;  mix  the  two  and  add  seasoning 
to  taste.  Moisten  the  mixture  with  soup 
stock,  milk,  or  water.  Add  one  beaten  egg 
for  each  pint  of  the  mixture.  Pack  it  into 
a  buttered  brick-loaf  pan,  place  the  pan 
in  a  pan  of  hot  water,  put  it  into  the  oven 
and  cook  it  until  the  loaf  is  firm  in  the 
center.  Turn  it  out  on  a  hot  platter  and 
serve  it  with  tomato  sauce  or  white  sauce. 

BOILED    FRESH    MEAT 
Wipe  the  meat  and  remove  any  extra 
fat.     Put  the  meat  into  a  large  saucepan 
on    the    stove.     The    pan    must    contain 


92 


SECOND  YEAR 


RECIPE  113. 


RECIPE  114. 
5  Ib.  corned  beef 

1  small  cabbage 

2  turnips 

2  carrots  (if  liked) 

4  beets 

8  medium  potatoes 


enough  boiling  water  to  cover  the  meat 
entirely.  Cover  the  saucepan  and  allow  the 
water  to  boil  for  ten  minutes.  Lower  the 
temperature,  placing  the  saucepan  on  a  part 
of  the  range  where  the  water  will  simmer, 
until  the  meat  is  tender. 

Allow  about  fifteen  minutes  for  each 
pound  of  meat  after  the  temperature  is 
lowered. 

BOILED  SALT  OR  SMOKED  MEATS 
Hams  should  be  soaked  in  cold  water 
overnight  before  cooking.  All  salt  or 
smoked  meat  should  have  its  fat  scraped, 
and  the  meat  itself  should  be  washed  in 
cold  water. 

Then  place  the  meat  in  a  large  saucepan 
and  cover  it  with  cold  water.  Heat  it 
slowly  to  the  boiling  point,  boil  it  eight 
minutes,  then  cook  it  slowly  until  it  is 
tender. 

The  average  time  for  salt  meat  is  thirty 
minutes  to  a  pound,  and  it  is  well  to  allow 
it  to  stand  in  the  water  in  which  it  is 
cooked  until  it  is  nearly  cool. 

BOILED    DINNER 

Wipe  the  meat  thoroughly,  put  it  into 
kettle,  cover  it  with  cold  water,  and  let  it 
come  to  the  boiling  point.  Then  let  it 
simmer  about  two  and  one  half  hours,  or 
until  it  is  tender.  Prepare  the  vegetables  ; 
cut  the  cabbage  into  quarters  ;  slice  turnips 
and  carrots  into  half  inch  slices.  An  hour 
and  a  half  before  dinner  time  skim  oft"  the 
fat  from  the  liquid,  add  the  cabbage, 
turnip,  and  carrots,  and  an  hour  later  add 
the  potatoes.  Cook  the  beets  separately. 
When  the  vegetables  are  tender,  remove 
them  carefully  and  drain  off  the  water 
from  the  cabbage  by  pressing  it  in  a  col- 


PLATE     E 


RUMP    OF     BEEF" 


LOIN    OF    BEEF 


FROM     LOWNEY'S     COOK     BOOK 


PLATE     F 


>IDE    OF    LAM 


FOREOUARTER    OF    LAMI 


MEAT 


93 


lander.     Slice    the  beets,    and    cover    the 
slices  with  vinegar. 

If  the  beef  is  very  salt,  soak  it  in  cold 
water  one  hour  before  cooking. 

SAUCES  OR  GRAVIES  FOR  ROASTS  AND  BOILED  MEATS 


RECIPE    115. 


RECIPE    116. 


GRAVY,    FOR    ROAST    BEEF,    ROAST 
MUTTON,    OR   LAMB 

When  a  meat  roast  is  baking,  some  of 
the  juice  and  fat  collects  in  the  roasting 
pan.  To  make  use  of  these  nutritious  sub- 
stances which  are  of  excellent  flavor,  house- 
keepers add  milk  or  water  and  flour  to 
dilute  them  somewhat  and  prepare  various 
sauces  or  gravies.  When  a  roast  is  not 
over  fat,  the  plain  pan  gravy  slightly  di- 
luted makes  an  excellent  sauce.  When 
roasts  are  very  fat,  an  overrich  gravy  may 
be  avoided  by  letting  the  pan  gravy  cool 
until  some  of  the  fat  can  be  removed  from 
the  top. 

ROAST   BEEF    GRAVY 

Pour  all  but  4  tbs.  of  fat  from  the  pan  in 
which  meat  was  roasted.  Put  the  pan  over 
the  fire,  add  slowly  4  tbs.  flour,  mixing  it 
with  the  fat,  and  stir  it  until  the  mixture  is 
well  browned  and  smooth.  Add  gradually 
2  c.  boiling  water,  pressing  out  the  lumps 
and  boil  it  five  minutes,  stirring  it  con- 
stantly ;  strain  it  and  season  it  to  taste. 


RECIPE    117. 
2  tbs.  butter 
4  tbs.  flour 
2  c.  boiling  liquid  in 

which  meat  was  cooked 
Few  drops  onion  juice 
2  tbs.  capers 
|  ts.  salt 
Few  grains  cayenne 


CAPER  SAUCE  FOR  BOILED  MUTTON 

Make  this  sauce  according  to  No.  25, 
then  add  the  capers  and  serve  it  very  hot. 


94 


SECOND  YEAR 


RECIPE    118. 

1  small  bunch  mint 
1  tbs.  powdered 

sugar 

1  tbs.  lemon  juice 
|  c.  vinegar 

RECIPE    119. 


RECIPE    120. 

1  tbs.  butter 

2  tbs.  flour 

1  c.  water  or  stock 
1  c.  stewed  tomato 
\  ts.  salt 
Spk.  pepper 
1  ts.  Worcestershire 
sauce 

RECIPE    121. 

\  can  tomato 

1  slice  onion 
\  ts.  salt 
Spk.  pepper 

2  tbs.  butter 
2  tbs.  flour 


MINT    SAUCE 

Wash  the  mint  thoroughly,  remove  the 
leaves,  and  chop  them  fine ;  add  the  sugar, 
lemon  juice,  and  vinegar ;  let  it  stand  one 
half  hour  on  the  back  of  the  range.  Serve  it 
hot  or  cold. 

GIBLET  GRAVY  FOR  ROAST  TURKEY, 
ETC. 

Clean  and  cook  the  giblets  (liver,  heart, 
and  gizzard)  until  they  are  tender  and  chop 
them  fine.  Save  the  water  in  which  the 
giblets  were  cooked.  Pour  off  the  liquid 
in  the  pan  in  which  the  turkey  was  roasted, 
and  skim  off  about  6  tbs.  fat;  return  the 
fat  to  the  roasting  pan,  add  6  tbs.  flour  and 
stir  it  until  the  flour  is  well  browned ;  add 
slowly  the  giblet  water  and  enough  boiling 
water  to  make  the  consistency  of  medium 
white  sauce,  being  careful  to  press  out  all 
lumps.  Boil  it  five  minutes,  stirring  it 
constantly ;  strain  it  and  add  seasoning. 
Add  the  chopped  giblets  and  serve  it  very 
hot. 

BROWN    SAUCE 

Melt  the  butter,  add  the  flour,  and  stir  it 
until  it  is  browned.  Add  gradually  the 
water  or  stock,  pressing  out  all  lumps ;  add 
the  tomato  and  seasoning. 


TOMATO   SAUCE 

Stew  the  tomato  and  onion  for  fifteen 
minutes;  rub  them  through  a  strainer. 
Use  the  butter,  flour,  and  1  c.  of  strained 
tomato  according  to  No.  25.  Add  the 
strained  tomato  to  the  sauce  and  boil  it 
five  minutes. 


MEAT  95 

POULTRY 

The  name  "  poultry  "  is  given  the  flesh  of  domestic  birds. 

Birds  of  all  kinds  are  best  when  young.  In  selecting  a 
chicken,  choose  one  having  soft  cartilage  at  the  end  of  the 
breastbone.  Smooth  skin,  soft  feet,  and  an  abundance  of 
pinfeathers  are  three  other  indications  that  the  bird  is  young 
and  tender. . 

In  selecting  a  turkey,  choose  a  short,  plump  bird  having 
smooth,  dark  legs,  and  a  soft  gristly  cartilage  at  the  end  of  the 
breastbone.  A  cock  turkey  is  better  than  a  hen  turkey  unless 
the  hen  turkey  is  young,  small,  and  plump. 

All  fowls  are  best  if  short  and  plump,  with  smooth  legs  and 
short  blunt  spurs.  The  black-legged  ones  are  likely  to  be  the 
more  juicy. 

Cl  eaning  Poultry.  —  Cut  off  the  head  and  the  feet  and  re- 
move any  pin  feathers  without  breaking  the  skin.  Turn 
down  the  skin  of  the  neck  and  cut  off  the  neck  close  to  the 
body ;  pull  out  the  windpipe  and  the  crop.  Make  an  inci- 
sion below  the  breastbone.  Insert  the  hand  slowly  and 
firmly  between  the  entrails  and  the  wall  of  the  body  of  the 
bird,  then  draw  them  out,  being  careful  not  to  break  the 
gall  bladder.  Lay  them  on  the  board;  detach  the  heart 
and  the  gizzard.  Split  the  gizzard  to  the  lining  and  peel  off 
the  flesh  without  breaking  the  lining.  Trim  the  heart.  Care- 
fully remove  the  gall  bladder  from  the  liver.  Cut  out  the  oil 
bag  from  the  tail.  Singe  the  bird  by  holding  it  over  burning 
paper.  Wash  it  thoroughly  inside  and  outside.  Dry  it  well 
and  prepare  it  for  roasting,  broiling,  etc. 

RECIPE  122.  ROAST    CHICKEN 

,  Remove    any    pin    feathers    and    clean, 

singe,  stuff,  and  truss  the  chicken.  Place 
it  on  its  back  and  rub  the  entire  surface 
with  1  ts.  salt,  3  tbs.  butter,  and  3  tbs.  flour 
which  have  been  creamed  together.  Put 


96 


SECOND  YEAR 


the  chicken  into  a  hot  oven  and  bake  it 
until  it  is  brown,  then  reduce  the  tempera- 
ture ;  baste  it  every  ten  minutes  until  it  is 
cooked.  When  the  meat  is  tender,  the 
chicken  is  done.  A  4-lb.  chicken  takes 
from  1|  hr.  to  1|  hr.  for  cooking. 
For  basting  use  3  tbs.  salt  pork  fat,  or  butter  mixed  with  1  c. 

boiling  water.     When  this  is  used  up,  baste  with  the  liquid  in  the 

pan. 


RECIPE    123. 

2     c.     stale-bread 

crumbs,  or 
1  c.  cracker  crumbs 
1  ts.  sage  or  poultry 
seasoning 

1  ts.  chopped  onion 

(if  liked) 

2  tbs.  butter 

|  c.  boiling  water 
1  ts.  salt 
Spk.  pepper 

RECIPE    124. 


STUFFING   FOR    CHICKEN 

Mix  the   crumbs,  seasoning,    and   onion. 


Mix  the  water  and  butter, 
mixture  over  the  crumbs. 


Pour  the  water 


CHICKEN   FRICASSEE 

Clean,  wash,  and  singe  the  chicken ;  cut 
it  into  pieces  suggested  by  the  joints  of  the 
bird.  Sprinkle  the  pieces  with  salt  and 
pepper,  dredge  them  with  flour,  and  cook 
them  in  hot  salt  pork  fat  until  they  are 
golden  brown.  Then  put  them  into  a  stew 
pan,  cover  them  with  boiling  water  and 
cook  them  until  the  meat  is  tender.  Make 
a  brown  sauce  by  melting  2  tbs.  butter 
and  adding  to  it  2  tbs.  flour,  stirring  until 
the  mixture  is  brown.  Add  enough  of  the 
broth  in  which  the  meat  was  cooked  to 
make  it  the  consistency  of  medium  white 
sauce. 

Veal  may  be  used  instead  of  chicken  in 
this  recipe,  selecting  meat  from  breast  or 
neck. 


MEAT  97 

Warmed-over  Meats.  —  It  is  important  for  every  girl 
old  enough  to  cook,  to  learn  to  prepare  nutritious,  tempting, 
appetizing  dishes  from  left-over  pieces  of  meat  and  fish. 
Meat  is  very  expensive  unless  every  particle  of  nutriment  is 
made  use  of.  No  bit  of  meat  should  be  thrown  away. 

Preparation.  —  Different  kinds  of  meat  may  be  combined  in 
making  warmed-over  dishes.  First  remove  all  skin,  extra  fat, 
gristle,  and  bone.  Then  select  one  of  the  following  recipes, 
and  you  will  have  a  second  serving  different  from  the  first, 
but  equally  nutritious.  If  hash  and  croquettes  are  to  be  made, 
the  meat  should  be  finely  chopped.  For  other  dishes  it  may 
be  cut  into  small,  thin  pieces.  Water  in  which  meat  has  been 
cooked  should  always  be  saved,  as  it,  as  well  as  soup  stock, 
gravy,  or  sauces,  may  be  used  to  flavor,  moisten,  and  enrich 
dishes  made  from  left  overs. 

RECIPE    125.  BROWNED    HASH 

2  c.  cold  roast  beef  Mix  all  the  ingredients  thoroughly.     Put 

(chopped  fine),  or  into  a  frying  pan  2  tbs.  of  beef  fat  or  butter, 

2  c.  cold  corned  beef  and  2  tbs.  boiling  water.     Spread  the  meat 

(chopped  fine)  mixture  in  the  frying  pan. 

2  c.  mashed  potato  Cook  it  without  stirring  it,  over  a  moder- 

2  tbs.  boiling  water,  ate  fire  for  about  thirty  minutes.     When 

or     enough       to  it  is  browned  underneath,  fold  it  over  like 

moisten  an  omelet  and  place  it  on  a  hot  platter. 

A  few  drops  of  onion 
juice 

Salt  and  pepper  to  taste 

RECIPE    126.  COTTAGE   PIE 

Butter  a  baking  dish,  put  on  a  thin  layer 
of  mashed  potato,  add  a  thick  layer  of  cold 
roast  beef,  cut  in  thin  pieces,  sprinkle  it  with 
salt  and  pepper ;  moisten  it  with  meat  gravy. 
Put  a  thin  layer  of  mashed  or  riced  potato 
on  top,  cover  it,  and  bake  it  in  a  hot 
oven  long  enough  to  heat  it  through ;  then 
remove  the  cover  and  brown  the  potato. 


98 


SECOND  YEAR 


RECIPE    127. 


RECIPE    128. 


RECIPE    129. 


RECIPE    130. 

2  c.  cooked  meat  cut 
into  small  pieces 

2  c.  cooked  maca- 
roni, rice,  or  bread 
crumbs 

1  c.  tomato  sauce 

|  c.  buttered  crumbs 


RECIPE    131. 
2  c.  chopped  meat 
\  ts.  salt 


ROAST    MEAT    WARMED    IN    GRAVY 

Cut  the  meat  into  thin  slices.  Heat  the 
gravy  to  boiling  point ;  add  the  meat,  and 
cook  it  just  long  enough  to  heat  it  thor- 
oughly. Season  it  to  taste  and  serve  it  at 
once. 

DRIED  BEEF  WITH  WHITE  SAUCE 
Make  medium  white  sauce  according  to 
No.  25.  Remove  the  skin  from  the  meat 
and  separate  the  meat  into  pieces ;  cover  it 
with  cold  water,  let  it  stand  about  ten 
minutes,  then  drain  it.  Add  the  beef  to 
the  sauce  and  cook  it  just  long  enough  to 
heat  the  meat.  Season  it  and  serve  it. 

One  quarter  pound  of  dried  beef  is  used 
to  1  c.  of  white  sauce. 

MINCED  LAMB  ON  TOAST 
Toast  small  slices  of  bread  and  place 
them  where  they  will  keep  hot.  Remove 
the  skin  and  'gristle  from  the  lamb,  and 
chop  the  meat.  Add  enough  gravy  or 
stock  to  moisten  the  chopped  meat. 
Season  it  with  salt,  pepper,  and  celery  salt. 
Heat  it  thoroughly  and  place  it  on  the 
slices  of  toast.  Arrange  them  on  a  platter. 

SCALLOPED    MUTTON    OR   LAMB 

Butter  a  baking  dish.  Put  a  layer  of 
macaroni,  rice,  or  bread  crumbs  in  the  dish, 
then  a  layer  of  meat  sprinkled  with  salt, 
pepper,  and  tomato  sauce ;  repeat,  and  put 
buttered  crumbs  on  top.  Bake  it  in  a  hot 
oven  about  thirty  minutes  or  until  it  is  thor- 
oughly heated  through.  Cover  it  for  first 
twenty  minutes,  then  remove  the  cover  and 
allow  the  crumbs  to  brown. 

MEAT    CROQUETTES 

To  the  chopped  cold  meat  add  the  season- 
ing and  yolk  of  egg,  and  enough  of  the 


GELATIN  99 

Spk.  pepper  thick  white  sauce  to  moisten  it.     Cool  the 

Few  grains  cayenne  mixture  and  shape  it.     Dip  the  shapes  into 

Few     drops     onion  egg  and  crumbs  and  fry  them  in  deep  fat,  as 

juice  directed  on  page  115. 

Yolk  1  egg  The  general  rule  for  meat  or  fish  cro- 

f  to  1  c.  thick  white  quettes  is  2  parts  of  chopped  meat  or  fish 

sauce  to  1  part  of  thick  white  sauce. 

GELATIN 

A  Proteifo — Gelatin  is  classed  with  protem  foods.  It  is 
found  in  the  bones,  skin,  tendons,  connective  tissues,  etc.,  of 
animals.  Especially  large  quantities  are  found  in  the  con- 
nective tissues  of  young  animals.  It  is  obtained  by  boiling  the 
parts  containing  it  in  water  for  a  long  time.  The  purest 
form  of  gelatin,  isinglass,  is  obtained  from  the  swimming 
bladder  of  the  sturgeon  and  other  fish.  Calves'  feet  also  fur- 
nish a  good  quality  of  isinglass. 

Gelatin  is  transparent  and  tasteless.  It  is  prepared  for 
market  either  in  sheets  or  in  granulated  form. 

Three  Important  Facts  about  Gelatin.  —  Gelatin  does  not 
dissolve  in  cold  water ;  cold  water  only  softens  and  swells  it. 
But  it  does  dissolve  in  boiling  water.  And  third,  it  stiffens 
when  put  in  a  cold  place. 

General  Directions  for  making  Jellies  with  Gelatin.  — 
Granulated  gelatin  requires  the  shortest  time  for  preparing. 

One  ounce  of  gelatin  should  stiffen  one  quart  of  liquid. 

When  about  to  use  gelatin  in  any  recipe  calling  for  its  use, 
observe  these  five  directions  in  the  order  given  below :  — 

1.  Soak  the  gelatin  in  cold  water  to  soften  it. 

2.  Add  boiling  water  and  sugar  and  stir  it  until  it  is  dis- 
solved. 

3.  Add  flavoring  or  fruit  juice. 

4.  Strain  it  through  a  wet  cheesecloth  or  fine  strainer  into 
a  cold,  wet  mold. 

5.  Set  it  into  a  pan  of  ice  water  to  stiffen. 


100 


SECOND  YEAR 


LEMON    JELLY 

Make  the  jelly  according  to  the  directions 
on  page  99. 


ORANGE    JELLY 

Make  the  jelly  according  to  the  directions 
on  page  99. 


RECIPE    132. 

1£  tbs.  gran,  gelatin 

j  c.  cold  water 

1£  c.  boiling  water 

f  c.  sugar 

Spk.  salt 

|  c.  lemon  juice 

RECIPE    133. 

2    tbs.     granulated 

gelatin 
\  c.  cold  water 

1  \  c.  boiling  water 
f  c.  sugar 

Spk.  salt 

\  c.  orange  juice 

2  tbs.  lemon  juice 

RECIPE    134.  COFFEE    JELLY 

2    tbs.    granulated        Make  the  jelly  according  to  the  directions 
gelatin  on  page  99.     Serve  it  with  whipped  cream 

\  c.  cold  water  or  with  plain  cream. 

2£  c.  boiling  hot  coffee 
|  c.  sugar 
Spk.  salt 


RECIPE    135. 


RECIPE    136. 

1  \    tbs.    granulated 

gelatin 

\  c.  cold  water 
1  oz.  grated  choco- 


SNOW    PUDDING 

Use  No.  132.  Beat  the  white  of  three 
eggs  until  it  is  stiff  and  dry,  and  when  the 
jelly  begins  to  thicken,  add  the  beaten  white. 
Beat  it  until  the  jelly  is  stiff  and  nearly 
firm,  then  pour  it  into  a  cold,  wet  mold  or 
into  wet  custard  cups. 

Serve  it  with  soft  custard  (No.  96)  made 
from  the  yolks  of  the  eggs. 

CHOCOLATE    CREAM 

Soak  the  gelatin  in  cold  water ;  melt  the 
chocolate  over  boiling  water ;  heat  the 
cream  until  it  is  scalding  hot  and  pour  it 
over  the  melted  chocolate.  Add  the  sugar 


FISH  101 

late  and  the  hot  cream  mixture  to  the  gelatin 

\  c.  sugar  and  stir  it  until  it  is  dissolved  and  the 

\\  c.  cream  or  rich  mixture  is  smooth.  Add  the  vanilla,  and 

milk  pour  it  into  a  cold,  wet  mold.  Serve  it 

10  drops  vanilla  with  whipped  cream. 

FISH 

General  Composition.  —  Fish  is  composed  of  proteid,  gela- 
tin, fat,  extractives,  mineral  matter,  and  water. 

Food  Value.  —  In  food  value  and  digestibility  fish  is 
similar  to  lean  meat.  As  it  is  cheaper  than  meat,  and  is  a 
good  substitute,  it  may  be  used  to  aid  in  the  economical 
management  of  household  expenses. 

Fish  is  divided  into  two  classes, — fish  proper  and  shellfish. 
Fish  proper  are  those  that  have  a  backbone ;  they  are  again 
divided  into  two  classes :  — 

(a)  Oily  fish,  having  fat  throughout  the  entire  body,  and 
having  dark  flesh;  salmon,  mackerel,   bluefish,  shad,  eels, 
herring,  belong  to  this  class. 

(b)  White  fish,  having  white  flesh  and  oil  found  only  in  the 
liver;   haddock,  cod,  halibut,  flounder,  trout,  smelts,  belong 
to  this  class. 

Shellfish  have  no  backbone ;  they  include  lobsters,  oysters, 
clams,  scallops,  and  mussels. 

Selection  of  Fish.  —  It  is  even  more  important  to  select 
fish  well  than  it  is  to  select  meat  well.  Fresh  fish  has  full 
clear  eyes,  bright  red  gills,  and  firm  flesh.  It  should  always 
be  eaten  as  soon  as  possible  after  it  is  caught.  Left-over  fish 
should  not  be  allowed  to  stand  long. 

Preparation  for  Cooking.  —  Fish  are  generally  cleaned  and 
dressed  at  the  market,  but  they  should  be  wiped  thoroughly 
inside  and  out  with  a  cloth  wrung  out  of  cold  salt  water,  and 
then  dried  with  a  clean  towel  kept  for  that  purpose.  Head 
and  tail  may  or  may  not  be  removed. 


102  SECX)ND  YEAR 

The  skinning  of  fish  should  be  done  in  this  way.  With  a 
sharp  knife  remove  the  fins  along  the  back  and  cut  off  a 
narrow  strip  of  skin  the  entire  length.  Loosen  the  skin  on 
one  side,  and  if  the  fish  is  fresh,  it  may  be  readily  drawn  off, 
stripping  toward  the  tail.  After  removing  the  skin  from  one 
side  turn  fish  over  and  skin  the  opposite  side. 

Boning  the  fish  should  be  carefully  done.  Clean  and  strip 
off  the  skin ;  lay  the  fish  flat  on  a  board ;  run  a  sharp  knife 
under  the  flesh  near  the  bone,  beginning  at  the  tail  and 
cutting  it  away  from  the  bone,  being  careful  not  to  break  the 
fish.  When  the  flesh  on  one  side  is  taken  off,  remove  the  flesh 
from  the  other  side  in  the  same  way.  Pull  out  all  small  bones. 

Methods  of  Cooking.  —  The  methods  of  cooking  fish  are 
similar  to  those  of  cooking  meat.  As  fish  contains  albumin, 
cold  and  boiling  water  have  the  same  effect  on  it  as  on  meat. 
Repeat  the  meat  experiments  which  show  these  effects,  and 
see  whether  they  are  shown  any  more  clearly  with  the  flesh 
of  fish  than  with  that  of  beef. 

Fish  may  be  steamed,  broiled,  boiled,  fried,  or  sauted. 

Fish  suitable  for  Different  Ways  of  Cooking.  —  For  bak- 
ing whole,  haddock,  cod,  bluefish,  shad,  whitefish,  and  small 
salmon  are  suitable. 

For  broiling,  split  bluefish,  mackerel,  shad,  trout,  young 
cod,  and  whitefish  are  suitable. 

For  broiling  whole,  smelts,  perch,  and  other  small  fish 
may  be  used. 

For  boiling  whole,  small  cod,  haddock,  bluefish,  or  thick 
pieces  of  halibut  or  salmon  are  good. 

For  frying  or  saute*ing  sliced  haddock,  cod,  sword  fish,  and 
fillets  of  halibut  and  of  flounders  are  good.  Smelts  are 
usually  fried  or  saute*d  whole. 

RECIPE    137.  BOILING   FISH 

Wipe   the   fish   thoroughly   outside   and 
inside  and  remove  the  head  and  tail.     Put 


FISH 


103 


RECIPE    138. 


RECIPE    139. 


it  into  a  wire  basket  or  on  a  plate,  and  tie 
the  plate  in  cheesecloth  so  that  the  cloth, 
plate,  and  fish  may  be  lifted  together. 
Plunge  the  fish  into  boiling,  salted  water,  or 
into  boiling  water  to  which  ^  c.  of  vinegar 
has  been  added.  Allow  it  to  boil  five  min- 
utes ;  then  simmer  it  until  it  is  done. 

The  time  for  cooking  varies  according 
to  size  and  thickness  of  fish.  It  should  be 
cooked  eight  to  ten  minutes  for  each  pound, 
or  until  the  flesh  separates  from  the  bone. 

BROILING   FISH 

Grease  a  wire  broiler  with  pork  rind. 
Wipe  the  fish  dry  and  sprinkle  it  with  salt 
and  pepper,  and  if  it  is  not  oily,  rub  it  with 
melted  butter.  Broil  as  in  No.  104,  p.  88. 
Broil  split  fish  with  the  flesh  side  near  the 
fire  until  it  is  browned  ;  then  broil  the  other 
side  until  the  skin  is  crisp.  When  it  is 
cooked,  loosen  both  sides  of  the  flesh  care- 
fully from  broiler  and  slip  it  off  on  a  hot 
platter.  Sprinkle  it  with  salt  and  pepper, 
and  butter  if  desired. 

BAKING   FISH   WHOLE 

Clean  and  wipe  the  fish  outside  and  inside 
and  dry  it  thoroughly.  Stuff  (No.  143) 
the  fish  and  sew  it  together.  Cut  gashes 
about  three  inches  apart  and  insert  a  slice 
of  salt  pork  (never  substitute  bacon)  in 
each  gash.  Sprinkle  it  with  salt  and  pepper. 
If  the  fish  is  not  oily,  rub  it  with  melted 
butter.  Dredge  it  with  flour.  Tie  the 
fish  to  shape  it  like  the  letter  S,  and  place 
it  on  a  greased  tin  sheet  and  put  it  into  a 
pan.  Bake  it  until  the  flesh  separates  easily 
from  the  bone,  allowing  from  twelve  to 
fifteen  minutes  per  pound  of  fish.  Baste 
it  every  ten  minutes  while  cooking,  and 
when  it  is  done,  remove  it  to  a  hot  platter, 


104 


SECOND  YEAR 


RECIPE    140. 


RECIPE   141. 


RECIPE    142. 

3  Ib.  haddock  or  cod 
6  c.  cold  water 

2  slices  salt  pork 

2  small  onions 
sliced 

4  medium  potatoes 

(washed,     pared, 
and  sliced) 

3  c.  hot  milk 
3  tbs.  butter 

Salt  and  pepper  to 

taste 
crackers 


take  out  the  strings,  and  serve  it  with  any 
fish  sauce. 

FRYING   SMALL   FISH 

Clean,  wash,  and  dry  the  fish,  and  sprinkle 
them  with  salt,  pepper,  and  flour ;  dip  them 
into  beaten  egg,  drain  them,  and  dip  them 
into  meal  or  sifted  bread  crumbs.  Fry 
them  in  deep,  hot  fat  according  to  page  114. 
When  they  are  done,  drain  them  and  serve 
them  on  a  hot  platter. 

SAUTE    OF   COD    OR   HADDOCK 

Wash  and  dry  the  fish,  and  cut  it  into 
pieces  of  convenient  size,  sprinkle  them  with 
salt  and  pepper,  and  dip  them  into  granu- 
lated corn  meal. 

Try  out  slices  of  salt  pork  in  a  frying  pan, 
remove  the  scraps,  and  cook  the  fish  until 
it  is  well  browned  on  both  sides  and  the 
flesh  is  thoroughly  done.  The  time  will 
vary  according  to  the  thickness  of  the  slice. 

FISH    CHOWDER 

Clean  and  wipe  the  fish  ;  remove  the  head, 
skin,  and  bones,  and  put  them  into  cold 
water.  Cook  them  slowly.  Parboil  the 
potatoes  for  five  minutes.  Put  the  pork 
into  a  saucepan  in  which  the  chowder  is  to 
be  made,  cook  it  until  it  is  light  brown,  and 
then  remove  it.  Brown  the  onion  in  the 
hot  fat ;  drain  the  potatoes  and  add  them 
to  onions.  Strain  the  water  from  the 
bones  over  the  onions  and  potatoes  and  boil 
them  fifteen  minutes.  Cut  the  fish  into 
small  pieces ;  add  them  to  the  chowder  and 
cook  it  ten  minutes.  Add  the  butter,  sea- 
soning, and  milk.  Heat  it  to  the  boiling 
point,  and  when  ready  to  serve  it,  add 
crackers.  If  it  is  not  thick  enough,  add  a 
thickening  of  flour  and  water. 


FISH 


105 


RECIPE    143. 

1  c.  cracker  crumbs, 
or     dried     bread 
crumbs 

2  tbs.  butter 

1  tbs.  chopped  pickle 
1  ts.  chopped  parsley 
1  ts.  chopped  onion 
\  ts.  salt 
|  ts.  pepper 
About  \  c.  hot  milk  or 

water,  or  enough  to 

moisten 

RECIPE    144. 

1  c.  cracker  crumbs 

4  tbs.  melted  butter 

\  ts.  salt 

\  ts.  pepper 

1    ts.    each    capers, 

pickles,  onions, 

chopped  fine 

RECIPE    145. 

1  c.  cracker  crumbs 
4  tbs.  melted  butter 
1  ts.  lemon  juice 
1  ts.  chopped  parsley 
\  ts.  salt 
\  ts.  pepper 

1  c.  oysters 

RECIPE  146. 
4  tbs.  butter 

2  tbs.  flour 

1  c.  boiling  water 
\  ts.  salt 
|  ts.  pepper 


STUFFING   FOR   FISH.     I 

Melt  the  butter,  add  the  other  ingredients, 
and  stir  them  with  a  fork  until  all  are  thor- 
oughly mixed. 


STUFFING   FOR   FISH.     II 

Mix  ingredients  in  the  order  given.     This 
makes  a  dry,  crumbly  stuffing. 


OYSTER   STUFFING 

Clean  the  oysters  and  remove  the  tough 
muscles.  Add  the  seasoning  and  melted 
butter  to  the  cracker  crumbs,  mix  them 
well  with  a  fork,  and  add  the  oysters  and 
enough  of  the  oyster  liquor  to  moisten  the 
crumbs. 


DRAWN   BUTTER 

Melt  2  tbs.  of  butter,  add  the  flour  and 
seasoning,  and  press  out  any  lumps.  Add 
the  boiling  water  gradually  and  stir  the 
mixture  constantly  to  make  it  smooth. 
Boil  it  five  minutes,  and  add  the  remaining 
butter  in  small  pieces.  Serve  it  with  boiled 
or  baked  fish. 


106 


SECOND  YEAR 


RECIPE    147. 


RECIPE    148. 

^     c.     mayonnaise 

dressing 
1  ts.  parsley  (washed 

and  chopped) 
1  ts.  chopped  pickle 
1  ts.  chopped  olives 

RECIPE    149. 

1  tbs.  lemon  juice 
1  ts.  vinegar 
1     tbs.    Worcester- 
shire sauce 
I  ts.  salt 
4  tbs.  butter 


EGG    SAUCE 

To  drawn  butter  add  two  hard-cooked 
eggs,  chopped  or  cut  into  quarter-inch  slices. 
Serve  it  with  boiled  fish. 

TARTAR    SAUCE.     I 

Mix  the  parsley,  pickle,  and  olives,  and 
add  them  to  the  mayonnaise  dressing. 


TARTAR  SAUCE.  H 

Heat  the  lemon  juice,  vinegar,  Worcester- 
shire sauce,  and  salt  in  a  small  enamel  pan 
over  hot  water.  Brown  the  butter  in  a 
saucepan  and  strain  it  into  the  first  mixture. 

White  sauces  (Nos.  24,  25)  may  be  used 
with  fish. 


WARMING   OVER   FISH 
RECIPE  150.  CREAMED   FISH 

Remove  the  bones  and  skin  from  any 
white  cooked  fish.  Heat  the  fish  in  me- 
dium white  sauce  (No.  25),  using  twice  as 
much  fish  as  sauce. 

RECIPE  151.  CREAMED    CODFISH 

Flake  salt  codfish  into  small  pieces  and 
remove  the  bones.  Soak  it  in  cold  water 
for  several  hours.  Drain  it,  put  it  into  a 
saucepan,  add  cold  water  enough  to  cover 
it,  and  simmer  it  until  it  is  ten  dor.  Pour 
off  the  water,  add  medium  white  sauce 
(No.  25),  using  twice  as  much  sauce  as  fish. 
Heat  it  to  the  boiling  point  and  add  sea- 
soning. 


FISH 


107 


RECIPE  152. 


RECJPE  153. 


RECIPE  154. 


RECIPE  155. 

1£  c.  cold  flaked  sal-. 

mon    or    halibut 

|  c.  (about) 
Thick  white  sauce 

(No.  26) 
Salt  and  pepper  to 


RECIPE  156. 

1  c.  salt  codfish 

2  c.  potatoes 

1  egg 

2  ts.  butter 

i  ts.  white  pepper 
Salt  if  needed 


SCALLOPED   FISH.   I 

Put  creamed  fish  into  a  buttered  baking 
dish  and  cover  it  with  buttered  cracker  or 
bread  crumbs.  Cook  it  in  the  oven  until 
the  mixture  is  heated  through  and  the 
crumbs  are  brown. 

SCALLOPED    FISH.    II 

Remove  all  skin  and  bones  from  the  fish. 
Use  equal  parts  of  cooked  fish,  tomato 
sauce  (No.  12),  or  medium  white  sauce 
(No.  25),  and  one  half  as  much  bread 
crumbs.  Put  the  layers  alternately  into  a 
buttered  baking  dish,  with  buttered  crumbs 
on  top. 

Bake  the  mixture  until  it  is  heated  through 
and  the  crumbs  are  brown. 

FISH   HASH 

Use  equal  parts  of  cold  cooked  fish  and 
mashed  potato,  mix  them  well,  and  add 
seasoning  to  taste.  Fry  salt  pork,  remove 
the  scraps,  and  cook  the  hash  in  a  frying  pan, 
according  to  No.  125.  Fold  it  over  and 
serve  it  on  a  hot  platter. 

FISH    CROQUETTES 

Mix  the  fish  and  white  sauce  and  add 
seasoning.  Spread  the  mixture  on  a  plate 
to  cool.  When  it  is  cool,  shape  it,  roll  it 
in  crumbs,  etc.,  according  to  No.  131.  Fry 
the  croquettes  in  deep  fat  and  drain  them. 
Serve  them  on  a  hot  dish  surrounded  with 
white  sauce,  garnished  with  chopped  parsley. 

FISH    BALLS 

Shred  the  fish  into  half-inch  pieces  and 
wash  it  in  cold  water.  Wash  and  pare 
the  potatoes,  and  cut  them  into  quarters. 
Cook  the  fish  and  potatoes  together  for 
about  twenty-five  minutes  until  the  pota- 
toes are  tender.  Drain  and  dry  the  mixture 


108  SECOND  YEAR 

thoroughly,  mash  it  well,  and  add  the 
butter,  seasoning,  and  beaten  egg.  Beat  it 
until  it  is  light,  form  balls  on  a  tablespoon, 
and  drop  them  into  smoking  hot  fat  as 
directed  on  page  114.  Fry  until  brown,  then 
drain. 

Shellfish.  —  The  principal  shellfish  used  for  food  in  this 
country  are  oysters,  dams,  lobsters,  scallops,  shrimps,  crabs, 
and  mussels. 

Oysters.  —  While  oysters  are  not  high  in  food  value,  they 
possess  a  delicate  and  peculiar  flavor  which  make  them 
prized  raw.  By  many  people  oysters  are  easily  digested 
except  when  fried. 

The  soft  part  of  the  oyster  is  made  up  largely  of  the 
stomach  and  liver  and  may  be  cooked  in  a  variety  of  ways, 
such  as  broiling,  roasting,  stewing,  frying,  etc. 

They  are  in  season  from  September  to  May,  but  should  be 
avoided  in  hot  weather,  because  they  are  not  so  good  then 
and  are  likely  to  be  flabby  and  of  poor  flavor. 

Blue  Points  are  small  oysters  which  take  their  name 
from  Blue  Point,  Long  Island,  where  they  were  originally 
found. 

Clams  are  similar  to  oysters  in  composition,  and  the  same 
general  rules  are  followed  in  cooking. 

There  are  two  varieties,  the  soft-shell  and  the  hard-shell 
clams. 

Soft-shell  clams  are  used  largely  in  New  England.  The 
small  hard-shell  clams,  known  as  Little  Neck  clams,  are  often 
served  raw. 

Cleaning  Oysters  or  Clams.  —  Place  a  strainer  over  a  bowl. 
Pour  one  half  cup  of  water  over  one  pint  of  oysters  or  clams ; 
then  take  them  out  separately  and  remove  any  bits  of  shell. 
Put  them  into  a  strainer  to  drain.  The  liquor  may  be 
strained  and  used. 


FISH 


109 


RECIPE    157. 
1  pt.  oysters 
I  G.  oyster  liquor 
1  c.  cracker  crumbs 
6  tbs.  melted  butter 
\  ts.  salt 
|  ts.  pepper 


RECIPE    158. 

2  c.  milk 

1  c.  oyster  liquor 

2  c.  oysters 

1  tbs.  butter 

|  ts.  white  pepper 

Salt  to  taste 

RECIPE    159. 


RECIPE    160. 


RECIPE  161. 
2  c.  oysters 
2  c.  milk 


SCALLOPED    OYSTERS 

Clean  the  oysters  and  sprinkle  them  with 
salt  and  pepper.  Pour  the  melted  butter 
over  the  crumbs  and  stir  them  with  a  fork 
until  the  crumbs  are  well  coated.  Butter  a 
baking  dish,  put  in  a  thin  layer  of  crumbs, 
then  one  half  of  the  oysters,  another  thin 
layer  of  crumbs,  then  the  remainder  of  the 
oysters  with  the  oyster  liquor;  put  the 
remaining  crumbs  on  the  top.  Bake  the 
mixture  thirty  minutes,  or  until  juice  bubbles 
up  around  the  sides  of  the  dish  and  the 
crumbs  are  brown. 

OYSTER    STEW 

Clean  the  oysters  and  scald  the  milk. 
Heat  and  strain  the  oyster  liquor.  Add 
the  oysters  and  cook  them  until  the  edges 
curl.  Add  the  hot  milk,  butter,  and  sea- 
soning and  serve  the  stew  at  once.  The 
stew  may  be  thickened  according  to  No.  24. 

PAN-BROILED    OYSTERS 

Toast  thin  slices  of  stale  bread  and  keep 
them  hot.  Clean  oysters  and  wipe  them 
dry.  Put  them  into  a  saucepan  without 
water,  shaking  the  saucepan  until  the  oys- 
ters are  plump  and  the  edges  begin  to  curl. 
Season  them  with  butter,  salt,  and  pepper, 
and  serve  them  at  once  on  the  toast. 

FRIED    OYSTERS 

Clean  large  oysters,  dry  them  thoroughly, 
and  season  them  with  salt  and  pepper. 
Prepare  them  according  to  directions  for 
crumbing  and  egging  food  for  frying  (p.  115), 
and  fry  them  in  very  hot  deep  fat. 

CREAMED    OYSTERS 

Make  medium  white  sauce  (No.  25). 
Wash  2  c.  oysters,  add  them  to  the  sauce. 


110 


SECOND   YEAR 


4  tbs.  butter  and  cook  them  until  they  are  plump  and  the 

4  tbs.  flour  edges  curl,  which  will  be  about  five  minutes. 

\  ts.  salt  Serve  them  on  toast,  and  garnish  them  with 

Spk.  pepper  points  of  toast. 

RECIPE    162.  STEAMED    CLAMS 

Clams  for  steaming  should  be  alive  and 
bought  in  their  shells.  Wash  them  thor- 
oughly, changing  the  water  several  times. 
Put  one  half  cup  of  boiling  water  into  a 
large  kettle,  add  the  clams,  cover  them  tight, 
and  steam  them  until  shells  partially  open. 
Serve  each  person  with  steamed  clams  and 
a  small  dish  of  melted  butter. 

CLAM    CHOWDER 

Clean  the  clams  and  separate  the  hard 
and  soft  parts,  chopping  the  hard  portion. 
Strain  the  clam  liquor  and  heat  it  to  the 
boiling  point. 

Fry  the  salt  pork  and  onion  until  they  are 
light  brown.  Parboil  the  potatoes  for 
five  minutes  and  then  drain  off  the  water. 
Put  the  potatoes,  chopped  clams,  pork,  and 
onions  into  a  saucepan,  add  the  clam  liquor 
and  enough  boiling  water  to  cover  them. 
Cook  them  slowly  fifteen  minutes.  Add  the 
soft  part  of  the  clams  and  cook  them  three 
minutes  longer.  Add  the  milk,  salt,  and 
pepper.  Make  a  thickening  according  to 
No.  25.  Pour  it  into  the  chowder  and  boil 
it  five  minutes.  Put  split  crackers  into  the 
chowder  just  before  serving  it. 

LOBSTERS 

As  lobsters  are  more  difficult  to  digest  than  some  other  shell- 
fish, those  having  poor  digestion  should  not  eat  them. 

The  average  weight  of  the  market  lobster  is  about  2  Ib. 
and  the  length  from  12  to  15  inches.  They  are  most  abundant 
from  June  to  September,  although  obtainable  all  the  year. 


RECIPE    163. 

4  c.  clams 

4  medium  potatoes 
(washed,  pared, 
and  cut  into  inch 
cubes) 

2  medium  onions, 
sliced 

\  c.  salt  pork,  cut  into 
cubes 

3  c.  milk,  scalded 
2  tbs.  butter 

2  tbs.  flour 
1  ts.  salt 

|  ts.  white  pepper 
6  common  crackers, 
split 


FISH 


111 


Selection  of  Lobsters.  —  Choose  a  medium-sized  one  hav- 
ing a  hard  shell  streaked  with  black.  Take  it  in  the  hand  ; 
if  it  is  heavy  in  proportion  to  its  size,  it  is  fresh.  Straighten 
out  the  tail ;  if  it  springs  back,  the  lobster  is  fresh.  Unless 
well  acquainted  with  conditions  at  your  market  it  is  well  to 
select  live  lobsters. 

Boiling.  —  Lobsters  should  be  put  alive  into  boiling  salted 
water  and  boiled  for  twenty  minutes.  They  should  not  be 
eaten  until  they  are  cold  and  should  never  be  kept  more  than 
twenty  hours  after  boiling.  The  shell  changes  from  a  dark 
green  to  a  bright  red  color  during  the  boiling  process. 

Opening  Lobsters.  —  Takeoff  the  small  and  the  large  claws. 
Separate  the  tail  from  the  body  and  draw  out  the  tail  meat. 
Separate  the  tail  meat  through  the  center  and  carefully  re- 
move the  intestinal  canal,  which  runs  the  length  of  the  tail. 
Hold  the  body  shell  firmly  in  the  hand  and  draw  out  the 
body,  leaving  stomach  or  lady  which  is  unfit  for  use.  The 
green  part  or  liver  may  be  removed  by  shaking  the  shell. 
Break  the  body  through  the  center  and  pick  out  the  meat 
from  body  bones.  Separate  the  large  claws  at  the  joints, 
crack  or  cut  the  shell,  and  remove  the  meat.  The  small  claws 
should  be  kept  for  garnishing. 

RECIPE    164.  CREAMED    LOBSTER 

Make  a  thin  white  sauce  according  to  No. 
24,  and  keep  it  hot  in  a  double  boiler.  Cut 
the  lobster  meat  fine.  Allow  1  c.  sauce  to 
2  c.  lobster  meat.  Add  the  lobster  to  the 
sauce,  cook  it  about  five  minutes,  or  just 
long  enough  to  heat  the  lobster.  Season  it 
with  salt  and  pepper.  Serve  it  plain  or  on 
toasted  bread  or  crackers. 

RECIPE    165.  LOBSTER   CHOWDER 

2   c.    lobster    meat         Brown  the  pork  in  a  stewpan.     Add  the 
(cut  fine)  onion  and  cook  it  until  it  is  golden  brown. 


112 


SECOND   YEAR 


2   onion    (chopped)     Make  a  white  sauce  of  butter,  flour,  milk, 


£   c.  salt   pork  (cut 
into  |-inch  dice) 
2  tbs.  butter 
4  tbs.  flour 
4  c.  milk 
\  ts.  salt 
Few  grains  cayenne 

RECIPE    166. 

2  c.  chopped  lobster 
meat 

I  ts.  salt 

|  ts.  nutmeg 

Few  grains  cayenne 

1  tbs.  chopped  pars- 
ley 

1  c.  thick  white  sauce 
(No.  26) 


and  seasoning  according  to  No.  25.  Strain 
the  pork  fat  from  the  onion  into  the  sauce 
and  add  the  lobster  meat. 


LOBSTER    CROQUETTES 

Mix  all  the  ingredients.  Cool  the  mix- 
ture ;  shape  it  into  croquettes ;  fry  them 
according  to  page  114. 


FATS  AND  OILS 


Food  Value.  —  Fats  and  oils  constitute  one  of  the  five  prin- 
cipal divisions  of  food.  They  possess  an  extremely  high  food 
value,  inasmuch  as  they  furnish  the  needed  supply  of  energy 
to  the  body. 

Classes.  —  Fats  and  oils  come  from  animal  and  from  vege- 
table sources.  The  animal  fats  are :  — 

Milk  (cream  and  butter) . 

Meat  (suet,  marrow,  dripping,  bacon,  etc.). 

Fish  (cod  liver  oil,  used  for  medicinal  purposes). 

Egg  yolks. 
The  vegetable  sources  are  :  — 

Olive  trees  (olive  oil) . . 

.Cotton  plant  (cottonseed  oil). 

Peanut  plant  (peanut  oil) . 

Coconut  tree  (coconut  oil). 

Nut  trees  (various  oily  nuts). 


FATS  AND  OILS  113 

Vegetable  and  animal  fats  are  sometimes  used  in  combina- 
tion to  produce  manufactured  foods  such  as  butterine,  oleo- 
margarine, cottolene,  etc. 

Consistency.  —  Fats  and  oils  are  affected  by  temperature. 
At  ordinary  temperatures  the  fats  are  solid  and  oils  are  liquid. 
But  in  very  hot  weather  fats  tend  to  become  liquid,  and  in  very 
cold  weather  oils  tend  to  become  solid. 

Trying  Out  and  Clarifying.  —  Before  using  for  cooking 
purposes  such  fats  as  beef  drippings,  leaf  lard,  etc.,  they  are 
tried  out  in  order  to  free  them  from  skin  and  connective  tissue, 
and  then  clarified  in  order  to  free  them  from  water,  or  from 
discoloring  impurities. 

Tried  out  and  clarified  fat  is  constantly  needed  in  the 
kitchen  as  it  is  used  for  frying,  saute*ing,  and  shortening  foods, 
as  well  as  in  other  ways. 

Directions  for  Trying  Out  Fat.  —  Cut  or  chop  fat  fine, 
put  it  into  a  pan  in  the  oven,  or  on  top  of  the  range,  with 
enough  water  to  cover  it.  Simmer  it  for  several  hours. 
When  fat  is  free  from  water,  it  stops  bubbling.  Strain  it 
through  cheesecloth  into  a  tin  pail. 

Directions  for  Clarifying.  —  Melt  beef  drippings  or  tried-out 
fat,  add  to  it  a  few  slices  of  raw  potato,  and  heat  it  slowly  in 
the  oven  or  on  top  of  the  range  until  it  ceases  to  bubble. 
Strain  the  fat  through  cheesecloth  and  let  it  stand  until  it  is 
firm,  then  put  it  in  a  cool  place. 

Directions  for  Trying  Out  Leaf  Lard.  —  Remove  all  mem- 
branes by  pulling  and  picking  them  off.  Then  cut  the  fat 
into  small  pieces.  Cook  it  in  a  double  boiler  until  the  fat  is 
melted.  Strain  it  through  cheesecloth  and  keep  it  in  a  cool 
place. 

Frying.  —  Frying  is  cooking  food  in  a  bath  of  smoking  hot 
fat. 

Utensils  for  Frying.  —  The  utensils  needed  in  frying  are  a 
deep  iron  kettle  called  a  Scotch  bowl,  or  a  deep  frying  pan,  a 


114 


SECOND    YEAR 


fork,  a  skimmer  with  which  to  remove  food  when  it  is  cooked, 
a  frying  basket  for  croquettes,  fish  balls,  etc.,  a  shallow  pan 
in  which  are  laid  sheets  of  soft  paper  kept  warm  at  the  back 
of  the  range  to  receive  and  drain  food  when  it  is  fried. 

The  Fat.  —  The  fat  should  be  put  into  the  kettle  and  heated 
slowly.  It  should  be  smoking  hot  before  the  food  is  put  in. 

Too  many  articles  should  not  be  put  in  at  a  time  as  it  cools 
the  fat.  After  the  frying  is  done  the  fat  should  be  cooled  and 
strained  through  double  cheesecloth. 

If  this  is  carefully  done,  the  same  fat  may  be  used  several 
times.  When  it  is  too  dark  for  frying  purposes,  it  may  be  used 
for  making  soap. 


RECIPE    167. 

51b.  of  clarified  and 

strained  fat 
1  Ib.  can  potash 

1  qt.  cold  water 

2  tbs.  powdered  bo- 
rax 

|  c.  ammonia 

dis- 

2  tbs.  sugar 

\  c.  wash- 

ing  soda 


HARD    SOAP 

Line  a  box  with  greased  paper.  Put  the 
fat  on  the  back  of  the  range  until  it  is 
melted.  Mix  the  potash  and  cold  water,  add 
the  ammonia,  borax,  and  dissolved  soda  mix- 
ture. Stir  it  occasionally  with  a  stick  until 
the  potash  is  dissolved,  then  let  it  stand 
until  it  is  cold. 

When  the  fat  is  melted  and  warm  (not 
hot),  pour  it  into  the  potash  slowly,  stirring  it 
all  the  time,  and  continue  to  stir  it,  from  ten 
to  fifteen  minutes,  until  the  soap  is  the  con- 
sistency of  thick  cream. 

Pour  it  into  the  paper-lined  box.  Let  it 
stand  a  few  hours,  and  then  cut  it  into 
pieces  convenient  for  use.  Do  not  remove 
it  from  the  box  for  three  days. 

Temperature  of  Fat  Tested.  —  Frying  fat  can  become  very 
much  hotter  than  boiling  water.  So  we  say  smoking  fat  and 
not  boiling  fat.  Care  must  be  used  to  see  that  the  fat  is  not 
too  hot.  The  following  are  tests :  — 

1.  When  fat  is  smoking,  drop  an  inch  cube  of  bread  into 
the  fat ;  if  it  turns  golden  brown  in  sixty  seconds,  fat  is  hot 
enough  for  uncooked  mixtures  such  as  doughnuts,  fritters,  etc. 


solved 
in  \  c. 
boiling 
water 


BREAD  115 

2.  Drop  an  inch  cube  of  bread  into  smoking  fat,  and  if  it 
turns  golden  brown  in  forty  seconds,  it  is  hot  enough  for 
cooked  mixtures  such  as  fish  balls,  croquettes,  etc. 

Care  of  Food  after  Frying.  —  Drain  fried  food  on  soft 
brown  paper.  Avoid  piling  fried  articles  one  upon  another 
while  they  are  hot  and  before  they  are  served. 

Egging  and  Crumbing.  —  Spread  upon  a  board  dried  bread 
crumbs  which  have  been  rolled  and  sifted. 

Beat  an  egg  on  a  plate  with  a  fork  until  white  and  yolk  are 
mixed  thoroughly,  and  no  longer ;  add  to  one  beaten  egg  2  tbs. 
of  water.  The  food  to  be  fried  should  first  be  rolled  in  crumbs, 
then  dipped  in  egg,  being  sure  to  cover  all  parts,  then  again 
in  crumbs,  and  fried  in  deep  fat. 

BREAD 

Importance.  —  Bread  has  been  an  important  part  of  the 
world's  diet  from  the  earliest  ages.  Many  savage  races  grind 
grain  and  mix  it  with  water,  making  simple  forms  of  bread. 
To  a  certain  extent  a  nation  may  be  judged  by  the  character 
and  variety  of  the  bread  it  uses.  So  it  is  most  important  that 
all  women  know  how  to  make  good  bread. 

Food  Value.  —  Made  from  grains,  principally  wheat,  the 
most  nutritious  of  grain,  bread  contains  all  food  elements 
necessary  to  the  growth  and  repair  of  the  body,  and  therefore 
has  been  called  quite  properly  the  staff  of  life. 

Materials.  —  The  materials  required  for  bread  making 
are  flour  as  a  basis,  liquid,  in  the  form  of  water,  milk,  or  both, 
yeast,  to  make  it  light  and  more  digestible ;  salt,  to  flavor  it ; 
sugar,  to  hasten  the  process  of  fermentation  or  rising;  and 
shortening,  in  the  form  of  lard,  butter,  or  dripping,  to  decrease 
the  natural  toughness  of  a  wheat  mixture. 

Flour.  —  Flour  is  powdered  wheat,  rye,  oats,  barley,  etc. 

As  wheat  contains  more  of  that  highly  nutritious  substance, 


116  SECOND   YEAR 

gluten,  than  any  other  grain,  wheat  flour  is  considered  the  best 
flour  for  bread  making. 

General  Composition  of  Wheat.  —  Wheat  contains  starch, 
proteid  in  the  form  of  gluten,  fat,  mineral  matter,  and  water. 

Wheat.  —  As  wheat  is  more  used  for  flour  than  any  other 
grain  it  will  be  studied  so  that  you  may  know  something 
about  this  important  contributor  to  your  daily  life  and 
strength. 

Growth  and  Kinds  of  Wheat.  —  Wheat  is  a  kind  of  grass 
plant.  It  grows  well  in  temperate  climates.  The  grain  of 
wheat  is  small,  oval  in  shape,  and  in  color  brownish  without 
and  white  within.  The  outside  coat,  called  the  bran  coat, 
is  composed  of  three  layers.  If  you  do  not  know  what  wheat 
looks  like,  you  will  be  interested  in  getting  a  few  heads  of 
wheat  at  the  florists,  and  seeing  the  beards,  and  the  coats  of 
the  grains. 

The  middle  portion  of  the  wheat  contains  the  starch  and 
gluten,  and  it  also  contains  the  germ  or  that  from  which  the 
young  plant  grows. 

Spring  wheat,  sown  in  spring  and  maturing  in  the  later 
summer,  produces  a  hard  grain  containing  large  quantities  of 
gluten.  From  this  wheat  bread  flour  is  made. 

Winter  wheat,  sown  in  the  fall  and  maturing  in  the  early 
summer,  produces  a  softer  grain,  containing  more  starch  than 
spring  wheat.  Pastry  flour  is  made  from  winter  wheat. 

Cleaning.  —  The  grain  is  first  sorted  by  removing  all  dirt 
and  other  matter,  and  then  cleaned  by  putting  it  through  brush 
rollers  to  remove  all  dust. 

Crushing.  —  The  grain  is  placed  underpressure  which  cracks 
it  open  lengthwise  in  a  line  with  the  groove.  Then  it  is 
crushed.  The  coarse  bran  and  middlings  are  then  separated 
from  the  finer  parts. 

Grinding  and  Bolting.  —  The  middlings  are  then  ground 
and  bolted  five  or  six  times,  the  last  bolting  being  done  by 


BREAD  117 

putting  the  powder  or  flour  through  fine  silk  bolting  cloth. 
This  is  an  interesting  fabric.  Perhaps  you  will  get  a  piece 
and  examine  it  carefully  in  order  to  find  the  size  and  space  of 
its  small  meshes  through  which  the  flour  powder  passes. 

Packing.  —  The  flour  is  packed  in  barrels,  allowing  one  hun- 
dred and  ninety-six  pounds  to  a  barrel.  It  is  then  ready  for 
market,  and  great  quantities  of  it  are  shipped  all  over  the 
world  from  some  of  our  middle  western  states. 

Kinds  of  Flour  made  from  Wheat.  —  Graham  flour,  a 
coarsely  ground  flour  with  bran  coats  retained,  is  made  from 
wheat.  It  is  named  for  the  man  who  first  made  it. 

Entire  or  Whole  Wheat  flour,  a  flour  from  which  most  of  the 
bran  coats  have  been  removed,  named  because  it  retains  a 
greater  part  of  the  grain  than  white  flour,  is  also  made  from 
wheat. 

White  flour,  made  as  described  above  by  the  clearing, 
crushing,  grinding,  and  bolting  of  wheat,  is  the  commonest 
form  of  flour  made  from  wheat  grains. 

Pastry  and  Bread  Flour.  Pastry  flour,  made  from  winter 
wheat,  contains  a  greater  proportion  of  starch  than  bread 
flour,  and  should  be  used  for  all  doughs  and  batters  not 
requiring  yeast. 

Your  teacher  will  now  present  some  interesting  experiments 
to  you  to  show  that  there  is  starch  in  flour,  and  also  a  large 
proportion  of  gluten,  and  to  tell  you  how  to  find  gluten  there. 

Tests  of  Good  Flour.  —  Good  flour  may  be  known  :  — 

By  its  creamy  tint. 

By  its  slightly  granular  feeling  when  rubbed  through  the 
fingers. 

By  the  absorption  of  a  large  quantity  of  liquid  when  it  is 
made  into  a  dough. 

Yeast  is  a  very  tiny  little  plant.  It  has  no  stem  or  leaves, 
or  flowers,  or  seeds.  For  it  is  a  one-celled  plant  that  grows 
by  budding.  That  means  that  one  cell  grows  from  another. 


118  SECOND   YEAR 

Your  teacher  will  draw  blackboard  pictures  to  illustrate  the 
growth  and  appearance  of  yeast.  When  seen  under  a  mi- 
croscope, the  yeast  plant  appears  as  a  tiny  oval  cell  which  is 
nearly  colorless. 

Yeast  plants  are  found  growing  in  the  air,  on  the  skins  of 
fruits,  and  on  the  broken  skins  of  decaying  fruit.  It  is  also 
cultivated  for  use  in  distillery  work  and  in  bread  making. 

Market  Forms  of  Yeast.  —  Compressed  yeast,  one  of  the 
market  forms  of  this  plant,  is  skimmed  from  the  top  of 
fermented  liquor,  washed  several  times,  strained  and  pressed, 
mixed  with  a  small  amount  of  starch,  and  made  into  cakes. 
These  are  wrapped  in  tin  foil  to  keep  the  yeast  from  drying. 
When  fresh,  it  is  firm,  moist,  and  creamy  in  color,  and  one  cake 
contains  millions  of  yeast  plants. 

Dry  Yeast  is  another  market  form.  It  is  made  by  mixing 
fresh  yeast  with  starch  or  meal  until  a  stiff  dough  is  formed. 

Liquid  Yeast  is  a  third  market  form.  In  olden  days  it  was 
very  common  indeed.  It  is  now  called  baker's  yeast  and  is 
made  from  potatoes,  sugar,  and  a  small  amount  of  hops  and 
water,  added  to  a  little  yeast  to  start  yeast  plants  growing. 
The  potato,  hops,  sugar,  and  water  make  a  substance  very 
favorable  to  the  growth  of  the  yeast  plant. 

Experiments  with  Yeast. 

1.  Mix  1  yeast  cake,  2  ts.  sugar,  and  ^  c.  lukewarm  water. 
Place  part  of  mixture  in  three  different  test  tubes. 

2.  Place  test  tube  No.  1  in  water  at  32°  F.  and  keep  it  at 
that  temperature  for  1  hr. 

3.  Place  test  tube  No.  2  in  water  at  212°  F.  and  keep  the 
water  at  that  temperature  for  1  hr. 

4.  Place  test  tube  No.  3  in  lukewarm  water  and  keep  it  at 
between  75°  and  90°  for  1  hr. 

At  end  of  an  hour  examine  the  three  tubes,  and  compare 
the  results. 

Inferences  by  the  class. 


BREAD  119 

Growth  of  Yeast  Plants.  —  Yeast  plants  grow  best  at  a 
temperature  of  70  to  85°.  The  freezing  point  (32°  F.)  stops 
the  growth  of  the  plant  but  does  not  kill  it.  It  may  be 
killed  by  pouring  hot  water  (130°)  on  it.  From  these 
facts  you  can  learn  that  yeast  will  not  grow  and  make  bread 
rise  when  it  is  cold,  nor  can  the  yeast  cause  bread  to  rise  after 
it  reaches  a  temperature  which  kills  the  yeast  plant.  When 
dough  sours,  the  yeast  has  been  allowed  to  grow  too  long. 

When  yeast  is  added  to  a  batter,  it  is  like  scattering  into  it 
millions  of  little  living  cells  which  grow  rapidly  under  certain 
conditions  or  when  given  air,  warmth,  moisture,  and  a 
sweetened  substance.  When  yeast  grows,  it  changes  the 
sweetened  substance  into  alcohol  and  a  gas  called  carbon 
dioxide.  This  change  is  called  fermentation. 

Bread  Making.  —  Bread  must  be  mixed,  kneaded,  raised, 
molded  or  shaped,  raised  a  second  time,  and  baked  in  order 
to  produce  an  appetizing  and  wholesome  mixture  of  the 
substances  in  it. 

The  process  of  bread  making  consists  of  mixing  the  dry 
materials,  adding  the  yeast  and  lukewarm  liquid,  mixing  or 
kneading  it  thoroughly  to  insure  thorough  mixing  of  the 
ingredients  and  letting  the  mixture  rise  in  a  warm  place  to 
double  its  bulk.  This  order  may  be  reversed,  starting  with 
the  liquids  and  adding  dry  materials  to  them. 

The  water  should  be  boiled  before  and  the  milk  should  be 
scalded. 

All  the  liquids  should  be  cooled  to  lukewarm  temperatures 
before  adding  the  yeast. 

If  the  dough  rises  too  long  or  over  twice  the  bulk,  the  dough 
becomes  sour.  To  prevent  this  cut  or  knead  it  down  when  it 
is  twice  its  size,  and  let  rise  again  before  shaping  it. 

After  it  is  shaped,  the  dough  is  put  into  a  greased  pan;  it 
is  then  allowed  to  rise  again  to  double  its  size,  and  then  is 
baked  in  a  hot  oven. 


120 


SECOND   YEAR 


Purpose  of  Baking.  —  Bread  is  baked  to  cook  the  starch, 
thus  making  it  digestible,  to  kill  yeast  plant  so  as  to  stop  fer- 
mentation, to  drive  out  gas  and  the  alcohol,  and  to  form  a 
protecting  brown  crust. 


RECIPE    168. 

2  c.  boiling  water 

1  ts.  sugar 

2  ts.  salt 

2  tbs.  lard,  butter, 
or  dripping 

\  yeast  cake  mixed 
with  |  c.  luke- 
warm water,  about 
6  c.  flour,  or 
enough  to  make  it 
the  right  consis- 
tency for  knead- 
ing 


RECIPE   169. 
2  c.  hot  milk,  or 
1  c.  hot  milk  and 
1  c.  boiling  water 
1  ts.  salt 
1  ts.  sugar 
1  yeast  cake  mixed 
with    \    c.    luke- 
warm water,  flour 


WATER  BREAD  — SLOW  PROCESS 

Put  the  boiling  water,  sugar,  salt,  and 
shortening  into  a  mixing  bowl  and  stir 
the  mixture  until  the"  shortening  is  melted. 
Break  the  yeast  into  bits  and  mix  it  with 
I  c.  lukewarm  water.  When  the  liquid  in 
the  bowl  is  lukewarm,  add  the  yeast,  and 
stir  in  flour  gradually,  using  a  knife,  or 
wooden  spoon.  When  the  dough  is  stiff 
enough  to  make  into  a  smooth  ball,  turn  it 
out  on  a  floured  board  and  knead  it  until  it 
is  smooth  and  elastic.  Return  it  to  the 
bowl,  cover  it  closely,  and  let  it  rise  in  a 
warm  place  (about  75°  F.)  until  it  has 
doubled  its  bulk.  When  it  is  ready,  shape  it 
into  biscuits  or  loaves,  place  in  greased 
pans,  cover  it,  and  let  it  rise  again  to  double 
its  bulk.  Bake  it  in  a  hot  oven.  Loaves 
require  from  45  to  60  m. ;  biscuits  from  10 
to  20  m.,  according  to  size.  When  they  are 
baked,  remove  them  from  pans  and  cool 
them  on  a  cake  cooler. 

Milk  may  be  used  instead  of  water  for 
this  recipe,  but  in  that  case  but  half  as 
much  shortening  should  be  used. 

BREAD— QUICK   PROCESS 

Follow  the  directions  in  No.  168.  With 
the  amount  of  yeast  in  this  recipe  the 
bread  should  be  completed  in  five  or  six 
hours. 


BREAD 


121 


to  make  it  stiff 
enough  to  knead, 
(about  6  c.) 

RECIPE    170. 

1  c.  scalded  milk 

1  c.  boiling  water,  or 

2  c.  water 

1  tbs.  butter 

2  ts.  salt 

j  c.  molasses 

I  yeast  cake  mixed 
with  |  c.  lukewarm 
water 

1  c.  white  flour  and 
entire  wheat  flour, 
to  make  it  stiff 
enough  to  knead 

RECIPE    171. 

1  c.  milk  (scalded) ,  or 

|  c.  milk  (scalded)  and 

|  c.  boiling  water 

1  ts.  salt 

1  ts.  sugar 

1  tbs.  butter 

|  yeast  cake  mixed 

with  j  c.  lukewarm 

water 

About  3  c.  flour,  or 
enough  to  knead 


RECIPE   172. 


ENTIRE  WHEAT  BREAD 

Follow  directions  in  No.  168. 


PARKER  HOUSE  ROLLS 

Put  the  hot  milk,  salt,  sugar,  and  shorten- 
ing into  a  mixing  bowl,  and  when  the  mix- 
ture is  lukewarm,  add  the  yeast  and  the 
flour  until  it  is  stiff  enough  to  knead. 
Knead  it;  let  it  rise  to  double  its  bulk. 
Shape  it  into  balls ;  put  them  into  a 
buttered  pan,  cover  them,  and  let  them  rise 
again  to  double  their  bulk.  Press  through 
the  center,  almost  cutting  the  ball,  with  the 
floured  handle  of  a  wooden  spoon.  Brush 
one  half  with  melted  butter,  fold  the  other 
half  over  it,  and  press  them  together. 
Let  them  rise  again  and  bake  them  ten  to 
fifteen  minutes  in  a  hot  oven. 

CRESCENT   ROLLS 

Shape  Parker  House  Roll  mixture  into 
sticks,  then  shape  the  sticks  into  crescents, 
let  them  rise  to  double  their  bulk  and  bake 
them  in  a  hot  oven  from  ten  to  fifteen 
minutes. 


122 


SECOND    YEAR 


RECIPE    173. 


RECIPE    174. 

1  c.  milk  (scalded) 
|  c.  sugar 

1  ts.  salt 

2  tbs.  butter 

£  yeast  cake  mixed 
with  |  c.  luke- 
warm water 

1  tbs.  cinnamon 

|  c.  currants 

I  c.  chopped  citron 

About  3  c.  flour,  or 
enough  to  knead 


RECIPE    175. 

1  c.  scalded  milk 

1  ts.  salt 

1  tbs.  sugar 

4  tbs.  butter 

£  yeast  cake  mixed 
with  I  c.  luke- 
warm water 

1  egg  white 

3  to  4  c.  flour 


BRAIDS 

Use  Parker  House  Roll  mixture;  make 
it  into  thin  sticks;  fasten  three  sticks  to- 
gether at  the  end,  and  braid  them.  Cut 
them  into  five-inch  lengths;  place  them 
apart  in  a  buttered  pan,  let  them  rise  to 
twice  their  size ;  bake  them  in  a  hot  oven 
about  twenty  to  twenty-five  minutes. 
When  they  are  baked,  brush  them  with 
melted  butter. 

SWEDISH   ROLLS 

Mix  a  dough  according  to  the  directions 
for  Parker  House  Rolls.  When  the  dough 
has  risen  to  double  bulk,  knead  it  and  roll  it 
out  flat  on  a  floured  board  until  it  is  £  inch 
thick.  Spread  it  with  melted  butter, 
sprinkle  it  with  cinnamon,  sugar,  currants, 
and  chopped  citron.  Roll  up  the  dough 
like  jelly  roll.  Cut  it  into  half-inch  slices. 
Stand  the  slices  on  end  on  buttered  pan ; 
let  them  rise  again  until  the  bulk  is  doubled. 
Bake  them  from  twenty  to  thirty  minutes 
in  the  hot  oven.  When  they  are  cooked, 
the  tops  may  be  glazed  by  brushing  them 
with  a  mixture  of  white  of  egg  and  a  little 
cold  water.  Return  them  to  the  oven  and 
dry  the  egg. 

BREAD    STICKS 

Put  the  hot  milk  in  a  mixing  bowl,  add 
the  salt,  sugar,  and  butter.  When  the 
mixture  is  lukewarm,  add  the  dissolved 
yeast  mixture  and  white  of  egg  well  beaten. 
Add  enough  flour  to  knead.  Let  it  rise  to 
double  its  bulk.  Knead  it  again,  shape  it, 
and  put  the  sticks  on  a  buttered  pan  one 
inch  apart.  Let  them  rise  again  to  double 
their  bulk  and  bake  them  about  ten  min- 
utes, or  until  the  sticks  are  dry,  in  a  hot 
oven. 


BREAD 


123 


GENERAL   PROPORTIONS    FOR   YEAST    DOUGHS 


0 

jjj 

a 

w 

g 

R 

P 
a 

a 

g 

< 

§ 

3 

i 

eg 

w 

fi 

Bread.          .     .     •     • 

1  c. 

1  ts. 

1  tbs. 

j  to  1  cake 

abt.  3  c. 

Rolls                      .     . 

1  c 

1  ts 

2  tbs. 

j  to  1  cake 

abt.  3  c. 

Muffins  (breakfast)  . 

1  c. 

1  tbs. 

1  tbs. 

i  to  1  cake 

1 

2c. 

Muffins  (tea)        .     . 

1  c. 

ie. 

2  tbs. 

|  to  1  cake 

1 

2c. 

GENERAL   PROPORTIONS    FOR    QUICK   DOUGHS 


FLOUR 

BAKING 
POWDER 

SUGAR 

SHORTENING 

EGGS 

LIQUIDS 

Pop-overs  .     . 

1  C. 

1 

1  C. 

Griddle  cake  . 

1  C. 

2  ts. 

— 

1  ts. 

itol 

1  C. 

Fritters  .     .     . 

1  c. 



2  tbs. 

1  ts. 

Ito2 

io. 

Muffins  I.  .     . 

1  c. 

2ts. 

1  tbs. 

1  ts. 

1 

\  c.  scant 

Muffins  II.      . 

1  c. 

2  ts. 

i  P 

4    «*• 

2  tbs. 

1 

|o. 

Cake      .     .     . 

lie. 

Uts. 

1  C. 

4  tbs. 

2 

le; 

Doughnuts 

1  c. 

1  ts. 

ic. 

\  ts. 

1 

\  c.  about 

Cookies 

1    C.+ 

Its. 

to. 

2  tbs. 

\ 

2  tbs.  about 

Biscuits      .     . 

1  c. 

2  ts. 

— 

\  to  1  tbs. 

— 

\  c.  about 

Shortcake  .     . 

1  c. 

2  ts. 

— 

2  tbs. 

— 

\  c.  about 

Pastry    .     .     . 

1  c. 

Its. 

— 

4  tbs. 

— 

\  c.  about 

BAKING  POWDER  MIXTURES 

Doughs  and  Batters.  —  Baking  powder  may  be  used  in  the 
place  of  yeast  to  make  a  flour  mixture  rise.  When  the  mix- 
ture is  of  moistened  flour  or  meal  stiff  enough  to  knead,  it  is 


124  SECOND   YEAR 

called  a  dough.  Bread  dough,  biscuit  dough,  and  pie  dough 
are  familiar  examples  of  the  degree  of  stiffness.  If  the  mix- 
ture is  thin  enough  to  be  beaten,  it  is  called  a  batter. 
Pancake  batter,  muffin  batter,  and  cake  batter  are  examples 
of  this  degree  of  stiffness. 

Dough  and  Batter  Proportions.  —  Learn  this  table  of  dough 
and  batter  proportions :  - 

1  measure  of  flour  to  1  of  liquid  makes  a  thin  batter. 

2  measures  of  flour  to  1  of  liquid  makes  a  drop  or  muffin  batter. 

3  measures  of  flour  to  1  of  liquid  makes  a  soft  dough  fit  to 

knead. 

4  measures  of  flour  to  1  of  liquid  makes  a  dough  stiff  enough  to 

roll  thin,  as  pastry  or  cookies. 

General  Directions  for  Mixing  Doughs  and  Batters.  — • 
First,  mix  and  sift  all  dry  materials ;  second,  pour  the  liquids 
slowly  into  the  dry  mixture;  and  lastly,  mix  and  beat  the 
mixture  thoroughly. 

Batters  may  be  stirred  and  beaten  with  a  spoon. 

Doughs  are  more  easily  and  thoroughly  mixed  with  a 
knife. 

Raising  Flour  Mixtures.  —  Flour  mixtures  may  be  raised 
by  beating  air  into  them,  or  by  the  gas  which  escapes  from 
fermenting  yeast,  or  by  the  gas  made  by  using  cream  of  tartar 
or  some  acid  substance  with  soda. 

Baking  soda  is  used  with  cream  of  tartar  or  some  other  acid 
substances,  such  as  sour  milk  or  molasses.  But  baking 
powder  is  the  most  commonly  used  means  of  getting  gas  into 
rlour  mixtures,  other  than  bread,  for  the  purpose  of  raising 
them. 

BAKING  POWDER 

Composition.  —  Baking  powder  is  made  up  of  one  part  of 
bicarbonate  of  soda,  about  two  parts  of  cream  of  tartar,  and 
a  little  starch. 


BAKING  POWDER  125 

Baking  powder  must  contain  at  least  two  ingredients, 
bicarbonate  of  soda  and  some  acid  substance,  usually  cream 
of  tartar.  When  moistened  together,  thes'e  two  substances 
set  carbon  dioxide  free. 

This  gas,  if  in  a  dough  or  batter,  fills  it  with  what  we  call 
little  air  holes.  But  they  are  really  little  bubbles  of  the  dough 
containing  gas. 

Bicarbonate  of  soda  is  an  alkaline  substance  made  from 
common  salt. 

Cream  of  tartar  is  an  acid  substance  obtained  from  the 
argols  found  on  the  inside  of  wine  casks.  Your  teacher  will 
show  you  some  of  these  argols. 

Whenever  alkaline  and  acid  substances  are  brought  to- 
gether and  moistened,  they  set  a  gas  free.  If  you  mix  f  ts.  of 
soda  and  \  ts.  cream  of  tartar,  and  moisten  the  mixture  in  the 
bowl  of  a  spoon,  you  will  see  bubbles  containing  the  freed  gas. 
Baking  powder  doughs  and  batters  should  be  rapidly  pre- 
pared and  baked  as  soon  after  they  are  mixed  as  possible 
before  the  bubbles  break. 

Experiments.  —  Perform  these  experiments  and  observe 
as  directed. 

1.  Mix  \  ts.  baking  soda  and  1  ts.  cream  of  tartar.     No 
change  is  seen.     When  baking  soda  and  cream  of  tartar  are 
mixed  together  dry,  no  gas  is  set  free. 

2.  Mix  1  ts.  soda  with  2  tbs.  cold  water  and  stir.     No 
bubbles  are  to  be  seen. 

3.  Mix  2  ts.  cream  of  tartar  with  }  c.  cold  water.    No  bub- 
bles appear. 

4.  Pour  mixture  No.  3  into  No.  2  —  small  bubbles,  slight 
disturbance.     When  these  are  mixed  with  cold  liquid,  most 
of  the  gas  set  free  is  dissolved  by  the  liquid. 

5.  Heat  the  mixture.     There  is  rapid  bubbling  and  great 
disturbance.     When  these   substances  are  mixed  with  cold 
liquid  and  then  heated,  the  gas  is  driven  out  of  the  liquid. 


126 


SECOND   YEAR 


Proportions. 

1  cup  of  flour  requires  1  to  2  ts.  baking  powder. 
1  cup  of  molasses  requires  1  ts.  bicarbonate  of  soda. 
1  cup  thick  sour  milk  requires  \  ts.  bicarbonate  of  soda. 
When  eggs  are  used  in  a  mixture,  less  baking  powder  is 
required. 


RECIPE    176. 

4  oz.  bicarbonate 
of  soda 

9  oz.  cream  of  tar- 
tar 

2  oz.  cornstarch. 

RECIPE    177. 

1  egg 

1  c.  milk  (scant) 

1  c.  flour 

|  ts.  salt 


RECIPE    178. 

1  c.  flour 

2  ts.  baking  powder 
\  ts.  salt 

1  scant  c.  milk 
1  ts.  melted  butter 
1  egg  (if  desired) 


BAKING   POWDER 

Mix  and  sift  the  soda  and  cornstarch 
thoroughly  together;  add  the  cream  of 
tartar,  and  sift  the  mixture  through  a  fine 
strainer  about  eight  times.  Put  the  mix- 
ture into  tightly  covered  tin  cans  or  glass  jars. 

POP-OVERS 

Mix  and  sift  the  flour  and  salt.  Beat  the 
egg,  add  to  it  the  milk,  and  add  it  gradually 
to  the  dry  mixture,  making  a  smooth  batter. 
Beat  it  with  an  egg  beater  until  the  mixture 
is  full  of  air  bubbles.  Have  gem  pans  well 
greased  and  heated  ;  pour  the  mixture  into 
the  pans  until  they  are  two  thirds  full. 
Bake  them  on  the  bottom  shelf  of  a  hot 
oven  for  about  thirty  minutes,  until  they 
are  well  puffed  up  and  browned. 

SWEET-MILK    GRIDDLE    CAKES 

Mix  the  dry  materials  and  sift  them. 
Beat  the  eggs  and  add  the  milk  and  melted 
butter ;  pour  the  liquid  mixture  slowly  into 
the  dry  mixture,  stir  it  to  make  a  smooth 
batter,  then  beat  it  well.  Cook  it  by  spoon- 
fuls on  a  hot  greased  griddle  or  frying  pan, 
using  just  enough  fat  to  keep  cakes  from 
sticking  to  pan.  As  soon  as  the  cakes  are 
full  of  bubbles,  turn  them  quickly  (with  a 
broad  knife  or  griddle  cake  turner)  and  cook 
the  other  side.  Never  turn  them  twice. 


BAKING  POWDER 


127 


RECIPE    179. 

1  c.  flour 

^  ts.  baking  soda 

|  ts.  salt 

1  c.  thick  sour  milk 

1  egg 

RECIPE    180. 

f  c.  flour 

\  c.  corn  meal 

1  ts.  sugar 

2  ts.  baking  powder 
J  ts.  salt 

1  c.  milk 

1  egg  (if  desired) 

RECIPE    181. 
1  c.  scalded  milk 
1     c.     stale     bread 

crumbs 
1  ts.  butter 
legg 

1  c.  flour 
£  ts.  salt 

2  ts.  baking  powder 

RECIPE    182. 
1  c.  flour 
I  ts.  salt 

1  tbs.  sugar 

2  eggs 

£  c.  milk 


RECIPE    183. 
1  c.  boiling  water 
6  tbs.  butter 
1  c.  pastry  flour 
4  eggs 


SOUR-MILK    GRIDDLE    CAKES 

Mix  according  to  No.  178. 


CORN-MEAL   GRIDDLE    CAKES 

Mix  according  to  No.  178. 


BREAD-CRUMB    GRIDDLE    CAKES 

Soak  the  crumbs  in  the  milk,  add  the 
butter,  and  let  the  mixture  stand  until  it  is 
cold  and  the  crumbs  are  soft.  Add  the 
beaten  egg.  Mix  the  dry  materials,  add 
them  to  the  bread-crumb  mixture,  beat  it 
well,  and  cook  as  in  No.  178.  If  the  mixture 
is  too  thick,  thin  it  with  milk  or  water. 

FRITTER   BATTER 

Sift  the  flour  and  salt  into  a  bowl. 
Separate  the  eggs,  beat  the  yolks  well,  add 
them  to  the  milk.  Pour  it  gradually  into 
the  flour  mixture  and  mix  it  until  the  batter 
is  smooth.  Beat  the  white  stiff,  add  it  to 
the  batter,  and  cut  and  fold  it  into  mixture. 
Fry  spoonfuls  in  deep  hot  fat.  This  batter 
is  used  for  fruit. 

CREAM    CAKES 

Cook  the  water  and  butter  in  a  saucepan 
until  the  boiling  point  is  reached.  Add  the 
whole  quantity  of  flour  and  mix  it  well. 
Remove  the  mixture  from  the  fire  and  cool 


128 


SECOND    YEAR 


RECIPE    184. 
2  c.  flour 

4  ts.  baking  powder 
1  tbs.  sugar 
I  ts.  salt 

1  egg 

2  tbs.  melted  butter 
1  c.  milk 

RECIPE    185. 
Add  to  No.  184: 

|  c.  sugar 

1  egg 

1  tbs.  butter 

RECIPE    186. 

Add  to  No.  184 : 
1  c.  blueberries 
\  c.  sugar 

RECIPE    187. 
1  c.  flour 
f  c.  corn  meal 
\  c.  sugar 

4  ts.  baking  powder 
1  ts.  salt 
1  egg 

1  scant  c.  milk 

2  tbs.  melted  butter 
or  dripping 


it.  Add  the  eggs,  unbeaten,  one  at  a  time, 
and  beat  it  thoroughly.  When  all  the 
eggs  are  added,  beat  the  mixture  five 
minutes;  drop  spoonfuls  from  the  tip 
of  the  spoon  on  a  buttered  sheet,  some  dis- 
tance apart,  and  bake  the  cakes  about  £ 
hour  in  a  quick  oven  or  until  the  cakes  are 
puffed  up  and  hollow.  Fill  them  with 
whipped  cream  or  cream  filling. 

This  recipe  makes  one  dozen  medium- 
sized  shells. 

PLAIN    MUFFINS 

Mix  according  to  general  rule  for  mixing 
doughs  and  batters  and  bake  the  muffins 
quickly  in  a  hot  oven. 


TEA   MUFFINS 


BLUEBERRY    MUFFINS 

For  blueberry  muffins  a  little  less  milk  is 
required. 

CORN-MEAL  MUFFINS  OR  CORN  CAKE 
Mix  according  to  general  rule  for  mixing 
doughs    and    batters.     Use    greased    gem 
pans,  or  a  shallow,  greased  pan. 


BAKING  POWDER 


129 


RECIPE    188. 


RECIPE    189. 

1    c.    cold    cooked 


GRAHAM    OR   RYE    MUFFINS 

These  may  be  made  by  substituting 
graham  or  rye  flour  for  the  corn  meal  in 
No.  187,  omitting  the  butter. 

CEREAL    GEMS 


Mix  together  cooked  cereal,  flour,  salt, 
oatmeal  mush  or  and  baking  powder.  Add  the  beaten  egg 
cream  of  wheat  and  the  milk.  Bake  the  gems  in  hot, 

1  c.  flour  buttered  gem  pans  in  a  hot  oven. 

\  ts.  salt 

4  ts.  baking  powder 

1  egg  (beaten  light) 

Milk  enough  to 
make  a  drop  bat- 
ter 


RECIPE    190. 

2  c.  flour 

1  tbs.  ginger 
|  ts.  salt 

1  ts.  bicarbonate  of 
soda 

1  c.  molasses 

£  c.  cold  or  boiling 
water 

3  tbs.  melted  drip- 
ping or  butter 

RECIPE    191. 

2|  c.  flour 
%  c.  sugar 

2  ts.  ginger 

1  ts.  cinnamon 

1|   ts.    bicarbonate 

of  soda 
1  c.  molasses 
1  egg  (beaten  light) 

3  tbs.  melted  dripping 
1  c.  sour  milk 


GINGERBREAD.    I 

Mix  and  sift  the  dry  materials ;  mix  the 
wet  materials.  Pour  the  wet  mixture  into 
the  dry,  beat  it  thoroughly,  and  bake  it  in 
a  shallow  greased  pan  for  about  twenty 
minutes  in  a  moderate  oven.  Boiling  water 
makes  a  moist  gingerbread  and  cold  water 
makes  a  dry  one. 


GINGERBREAD.    H 

Mix  and  sift  the  dry  materials ;  mix  the 
wet  materials  and  the  beaten  egg.  Pour 
the  wet  mixture  into  the  dry,  and  mix  and 
beat  it  thoroughly.  Bake  it  in  greased 
muffin  tins  or  a  shallow  pan  for  about 
twenty-five  minutes  in  a  moderate  oven. 


130 


SECOND   YEAR 


RECIPE  192. 

2  c.  flour 

4  ts.  baking  powder 

|  ts.  salt 

1|    tbs.    shortening 

About  f  c.  milk 
(or  f  c.  milk  and 
water  mixed) 


RECIPE  193. 

2  c.  flour 

4  ts.  baking  powder 

\  ts.  salt 

4  tbs.  shortening 

About  |  c.  milk 


RECIPE  194. 

Use  the  material  of 
No.  193. 


RECIPE  195. 


BAKING   POWDER   BISCUITS 

Mix  and  sift  the  flour,  baking  powder, 
and  salt.  Work  in  the  shortening,  add  the 
milk  slowly,  stirring  it  with  a  knife,  until 
the  dough  has  right  consistency.  Turn  it 
out  on  a  floured  board,  press  it  down 
lightly  with  a  rolling  pin  until  the  dough 
is  one  inch  thick.  Cut  it  with  a  floured 
biscuit  cutter  and  bake  it  from  10  to  15  m. 
in  a  hot  oven  or  until  it  is  thoroughly 
cooked.  Work  rapidly. 

SHORT    CAKE 

Mix  the  materials  as  in  No.  192.  Divide 
the  mixture  into  halves.  Put  one  half  into 
a  greased  pie  plate,  and  brush  the  top  with 
melted  butter.  Spread  the  second  portion 
over  the  first.  Bake  it  for  about  twenty- 
five  minutes  in  a  hot  oven.  When  it  is 
cooked,  place  one  half  on  a  serving  plate, 
cover  it  with  crushed  fruit  and  place  the 
other  half  over  it.  Put  fruit  or  whipped 
cream  on  top. 

Strawberries,  peaches,  raspberries,  or 
stewed  fruits  may  be  used. 

DUTCH   APPLE    CAKE 

Put  the  mixture  into  a  shallow,  greased, 
oblong  tin.  Have  four  sour  apples,  pared, 
cored,  and  cut  into  quarters.  Place  the 
quarters,  pointed  side  down,  in  parallel 
rows  on  the  shortcake  mixture  and  sprinkle 
the  apples  with  2  tbs.  sugar.  Bake 
it  in  a  hot  oven  from  twenty  to  thirty 
minutes,  or  until  the  apples  are  soft  and  the 
cake  is  cooked.  Serve  it  with  a  sweet 
pudding  sauce. 

BAKED   APPLE   DUMPLING 

Wipe,  pare,  and  core  six  apples  and 
steam  them  until  they  are  tender.  Make 


THE  OVEN  131 

a  dough  according  to  No.  192.  Cover 
each  apple  with  the  biscuit  dough  and  bake 
them  in  a  moderately  hot  oven  for  about 
twenty-five  minutes.  Serve  them  with 
plain  pudding  sauce  or  lemon  sauce. 

THE  OVEN 

Tests.  —  It  is  of  first  importance  to  have  the  oven  of  proper 
temperature.  Different  preparations  require  differe.nt  tem- 
peratures. One  of  the  unfailing  qualities  of  a  good  cook  is 
her  care  for  and  knowledge  about  her  oven. 

When  white  writing  paper  laid  in  oven  will  turn  golden 
brown  in  five  minutes,  the  oven  is  moderate. 

When  white  writing  paper  laid  in  oven  will  turn  dark 
brown  in  five  minutes,  the  oven  is  hot. 

Observations  during  Baking  Process.  —  Notice  these 
facts  about  your  mixtures  as  you  look  at  them  from  time  to 
time  in  the  oven. 

First,  the  mixture  begins  to  rise. 

Second,  it  continues  rising  and  begins  to  brown  in  spots. 

Third,  it  rises  in  the  center  and  browns  all  over. 

Fourth,  it  settles  to  level  and  shrinks  from  pan. 

Time  Table  for  Baking 

Biscuit  (baking  powder),  10  to  15  m. 
Biscuit  and  rolls  (raised),  10  to  20  m. 
Bread  (loaf),  45  to  60  m. 

Cake  (layer),  15  to  30  m. 

Cake  (loaf),  35  to  60  m. 

Cookies,  5  to  10  m. 

Corn  cake  (thick),  30  to  40  m. 

Corn  cake  (thin),  15  to  20  m. 

Muffins  (baking  powder),  20  to  25  m. 
Muffins  (raised),  about  30  m. 

Pies,  30  to  60  m. 


132  SECOND   YEAR 

CAKE 

With  and  Without  Butter.  —  There  are  two  general  classes 
of  cake ;  those  made  with  butter,  as  fruit  .cake,  pound  cake, 
plain  cake,  etc.,  and  those  made  without  butter,  as  sponge 
cake,  angel  cake,  etc. 

Ingredients.  —  Only  the  best  quality  of  eggs,  butter,  gran- 
ulated sugar,  and  pastry  flour  will  guarantee  the  best  results 
in  cake  making.  The  ingredients  necessary  to  cake  batters 
are:  — 

Sugar,  butter  (for  certain  cakes),  eggs,  milk  or  cold  water, 
salt,  baking  powder,  flavoring  or  spices,  pastry  flour.  If 
bread  flour  is  substituted  for  pastry  flour,  use  2  tbs.  less  for 
each  cup  called  for. 

Preparation  for  Making.  —  An  earthen  bowl  and  wooden 
spoon  should  always  be  used  for  mixing. 

The  pan  for  baking  should  be  well  buttered  and  sprinkled 
lightly  with  flour,  or  lined  with  buttered  paper. 

The  fire  should  be  looked  at  to  see  if  it  is  in  condition  to 
give  an  even,  steady  heat  throughout  the  entire  baking. 

Method  of  making  Cakes  containing  Butter.  —  Put  the 
butter  into  a  bowl  and  cream  it  thoroughly ;  add  the  sugar 
slowly,  working  it  into  the  butter.  Be  sure  to  continue  cream- 
ing the  mixture  until  the  sugar  is  completely  dissolved  and 
the  mixture  is  light  and  foamy. 

Separate  the  yolks  and  whites  of  eggs  and  beat  the  yolks 
light  and  creamy.  Add  them  to  the  butter  mixture  and  beat 
it  well. 

Sift  the  baking  powder,  and  spices  if  used,  with  the  flour, 
adding  liquid  and  flour  mixture  alternately.  If  fruit  is  used, 
it  is  added  now  and  floured  to  prevent  its  settling  to  the 
bottom. 

The  whites,  beaten  stiff,  should  be  added  last. 

Caution,  —  Never  stir  cake  after  the  final  beating. 


CAKE  133 

Method  of  making  Cakes  containing  no  Butter.  Sponge 
Cakes.  —  Separate  the  yolks  and  whites  of  the  eggs  and  beat 
the  yolks  thick  and  cream  colored. 

Add  the  sugar  slowly  and  continue  the  beating;  add  the 
flavoring. 

Beat  the  white  stiff  and  dry  and  add  it  to  the  first  mixture. 

Sift  the  flour  at  least  three  times  and  cut  and  fold  it  into  the 
mixture  last. 

To  cut  and  fold,  cut  the  mixture  through  and  through  with 
the  side  of  a  spoon  and  fold  it  by  turning  the  spoon  completely 
over  to  blend  the  ingredients. 

The  Baking  of  Cake.  —  During  the  baking  the  oven  door 
must  be  opened  and  closed  most  gently  so  as  to  avoid  jarring 
the  cake,  and  thereby  causing  it  to  fall. 

Divide  the  required  time  for  baking  into  quarters  accord- 
ing to  directions  on  page  131. 

Cakes  made  without  butter  require  a  cooler  oven  than 
butter  cakes. 

Cake  is  done  when  it  shrinks  from  the  sides  of  the  pan»or 
when  a  straw  inserted  in  the  center  comes  out  dry,  or  when  it 
springs  back  when  pressed  with  finger. 

After  Baking.  —  Directly  after  baking  cake  remove  it  from 
pan  and  cool  it  by  inverting  it  on  a  wire  cake  cooler.  Be 
careful  not  to  break  the  cake.  Allow  it  to  remain  until  it  is 
cold. 

RECIPE  196.  CHEAP   SPONGE    CAKE 

2  eggs  Beat   the  yolks   thick.     Add   the   sugar 

1  c.  sugar  gradually  and  continue  the  beating ;    add 

1  tbs.  lemon  juice  the  lemon  juice  and  water.     Beat  the  white 
5  tbs.  cold  water  stiff  and  dry.     Mix  and  sift  the  flour  and 
1 1  c.  pastry  flour  baking  powder,  add  it  to  the  yolk  mixture ; 

2  ts.  baking  powder  add  the  beaten  white  and  cut  and  fold  it 

into  the  cake.     Bake  the  cakes  in  buttered 
muffin  pans  in  a  moderate  oven. 


134 


SECOND   YEAR 


RECIPE  197. 

3  eggs 

|  c.  fine  granulated 

sugar 
Spk.  salt 
2  ts.  lemon  juice 
|  c.  pastry  flour 


RECIPE  198. 

|  c.  white  of  eggs 
J  ts.  cream  of  tartar 
Spk.  salt 

f  c.  sugar  (fine  gran- 
ulated) 
|  c.  flour 
|  ts.  vanilla 


RECIPE  199. 

\  c.  butter 

1  c.  sugar 

2  eggs 

\  c.  milk 
\\  c.  flour 


SPONGE    CAKE 

Beat  the  yolks  thick;  add  the  sugar 
slowly  and  continue  the  beating;  add  the 
lemon  juice.  Beat  the  white  stiff  and  dry ; 
add  it  to  the  yolk  mixture.  Mix  the  flour 
and  salt,  sift  it  three  times  and  cut  and  fold 
it  into  the  egg  mixture.  Cook  the  cake  in 
a  buttered  pan  in  a  rather  slow  oven  for 
about  forty  minutes. 

ANGEL    CAKE 

Turn  the  white  on  a  large  platter  and 
beat  it  with  a  fork  or  a  wire  whisk.  When 
it  is  partially  stiff,  add  the  cream  of  tartar 
and  continue  the  beating.  Beat  in  the 
sugar  gradually  and  add  the  vanilla.  Sift 
the  flour  and  salt  five  times;  then  sift  it 
into  the  egg  mixture,  cutting  and  folding  it 
in.  Use  an  angel  cake  pan  and  bake  the 
cake  one  hour  in  a  rather  slow  oven. 

PLAIN   CAKE 

Mix  the  material  according  to  the  direc- 
tions for  making  butter  cakes. 

NOTE.  —  Many  other  kinds  of  cake  may 
be  made  by  varying  this  recipe.  Spices 
and  fruit,  or  chopped  nuts  may  be  added, 


2  ts.  baking  powder     or  the  mixture  may  be  used  for  layer  cake, 


Spk.  salt 

\  ts.  vanilla  or 

\  ts.  spice 

RECIPE  200. 

2  tbs.  butter 
1  c.  sugar 

1  c.  sour  milk 

2  c.  flour 


marble  cake,  etc. 


CAKE   WITHOUT   EGGS 

Prepare  the  fruit  and  sprinkle  it  with 
2  tbs.  of  the  flour  which  is  to  be  used 
in  the  cake.  Sift  the  remainder  of  the 
flour,  soda,  and  spices  together ;  cream  the 


\  ts.  bicarbonate  of    butter,  add  the  sugar  slowly,  creaming  it 

soda  with  the  butter;    add  to  it  the  milk  and 

1  ts.  cinnamon  flour  mixture  alternately,  and  beat  it  well. 


CAKE 


135 


\  ts.  nutmeg 
\  ts.  mace 
\  c.  raisins 
\  c.  currants 

2  tbs.       citron, 
chopped  fine 

RECIPE  201. 

\  c.  butter 
|  c.  sugar 

1  egg 

\  c.  milk 

\\  c.  flour 

2£  ts.  baking 
powder 

|  ts.  grated  nut- 
meg 

RECIPE  202. 

|  c.  butter 
\\  c.  sugar 

3  eggs 

\  c.  milk 
\\  c.  flour 
\  c.  cocoa 

2  ts.  baking  powder 
\  ts.  vanilla 

RECIPE  203. 

\  c.  butter 
\\  c.  sugar 

4  egg  whites 
£  c.  milk 

1£  c.  pastry  flour 
2  ts.  baking  powder 
\    ts.    almond    ex- 

"tract 

RECIPE   204. 
\  c.  butter 
1  c.  sugar 
4  egg  yolks  and 


Fold  in  the  floured  fruit, 
in  a  moderate  oven. 


Bake  the  cake 


ONE   EGG   CAKE 

Mix  the  material  according  to  the  direc- 
tions for  making  butter  cakes.  Use  the 
cake  while  it  is  fresh. 


COCOA   CAKE 

Mix  the  materials  according  to  the  direc- 
tions for  making  butter  cakes. 

Frost  with  lemon  frosting,  No.  216,  or 
chocolate  frosting,  No.  215. 


SILVER   CAKE 

Mix  the  material  according  to  the  direc- 
tions for  making  butter  cakes. 

NOTE.  —  Reserve  the  yolks  from  this 
cake  for  Gold  Cake. 


GOLD    CAKE 

Mix  the  materials  according  to  the  direc- 
tions for  making  butter  cakes. 


136 


SECOND   YEAR 


1  whole  egg 
|  c.  milk 

2  c.  flour 

2  ts.  baking  powder 
|  ts.  mace 

RECIPE  205.  LAYER   CAKE 

2  eggs  Beat  the  eggs  in  a  mixing  bowl,  add  the 

1  c.  sugar  sugar  gradually,  and  continue  the  beating. 

1|  tbs.  melted  but-  Add  the  melted  butter,  milk,  and  flavoring, 
and  lastly  the  sifted  flour  and  baking 
powder.  Beat  the  mixture  thoroughly. 
Divide  it  into  two  parts  and  bake  them  in 
buttered  layer  pans  or  in  buttered  tin  or 
agate  pie  plates.  Fill  with  !emon  cream, 
No.  207,  or  with  plain  cream,  No.  209. 
Put  chocolate  or  lemon  frosting  on  top, 
Nos.  215,  216. 


ter 

\  c.  milk 
\  ts.  flavoring 
1£  c.  flour 
2  ts.  baking  powder 


RECIPE  206. 

\  c.  butter 

\  c.  sugar 

1  egg 

1  c.  milk 

2|  c.  flour 

4  ts.  baking  powder 

\  ts.  vanilla 


COTTAGE   PUDDING 

Mix  the  materials  according  to  No.  199. 
Serve  the  pudding  with  foamy  sauce  or 
with  lemon  sauce. 


CREAMS  AND  FROSTINGS  FOR  CAKE 


RECIPE  207. 
1  lemon  juice 
1  ts.  grated  rind 
\  c.  boiling  water 
1  tbs.  cornstarch 
\  c.  sugar 
1  egg  (beaten) 
1  ts.  butter 


LEMON    FILLING 

Mix  the  boiling  water,  lemon  juice,  and 
lemon  rind.  Mix  the  cornstarch  and  sugar 
thoroughly.  Pour  the  liquid  mixture  into 
the  cornstarch  and  let  it  boil  three  minutes, 
stirring  it  constantly.  Put  over  the  boiling 
water,  and  cook  it  five  minutes  longer ;  add 
the  beaten  egg  and  butter  and  cook  it  two 
minutes.  Cool  it.  Use  it  for  filling  in 
layer  cake. 


CREAMS  AND  FROSTINGS  FOR  CAKE 


137 


RECIPE  208. 

1  orange  juice 
1  tbs.  grated  rind 
1  tbs.  lemon  juice 
£  c.  cold  water 
1  tbs.  cornstarch 
3  tbs.  sugar 
Spk.  salt 
1  egg 
1  ts.  butter 


RECIPE  209. 

|  c.  sugar 

2  ?  tbs.    cornstarch 

or 
£  c.  of  flour 

1  ts.  salt 

2  c.  milk 

2  eggs  (beaten) 
1  ts.  butter 
1  ts.  vanilla 


RECIPE  210. 

RECIPE  211. 

2  egg  whites 

|  c.  shredded  coco- 
nut 

Powdered  sugar 
enough  to  make  it 
of  the  consistency 
to  spread 

RECIPE  212. 

White  of  1  egg 

1  tbs.    lemon  juice, 


ORANGE   FILLING 

Mix  the  orange  juice  and  rind,  lemon 
juice,  and  cold  water.  Boil  the  mixture 
two  minutes,  then  strain  it.  Mix  the  corn- 
starch,  sugar,  and  salt  thoroughly,  pour 
the  liquid  mixture  over  it  and  boil  it  over 
the  fire  two  minutes,  stirring  it  constantly. 
Then  cook  it  over  boiling  water  for  five  min- 
utes. Beat  the  egg,  add  it  to  the  corn- 
starch  mixture  and  cook  it  two  minutes 
longer.  Add  the  butter.  Cool  the  filling 
before  using  it.  Use  it  in  layer  cake. 

CREAM    FILLING 

Scald  the  milk.  Mix  the  sugar,  corn- 
starch  or  flour,  and  salt ;  pour  on  the  hot 
milk  and  cook  it  over  the  fire  for  three 
minutes,  stirring  it  constantly.  Put  it 
over  boiling  water  and  cook  it  ten  minutes 
longer,  stirring  it  occasionally.  Pour  the 
flour  mixture  over  the  beaten  eggs,  put  it 
back  into  the  double  boiler,  and  cook  it 
two  minutes  longer,  and  add  the  butter  and 
vanilla. 

Cool  the  filling  before  using  it. 

CHOCOLATE   CREAM   FILLING 

Add  to  No.  209,  2  tbs.  melted  chocolate. 

COCONUT   FILLING 

Beat  the  white  on  a  large  plate  with  a 
fork  or  wire  whisk,  add  the  sugar  gradually 
until  it  is  stiff  enough  to  spread,  and  con- 
tinue the  beating;  add  the  flavoring. 
Spread  it  on  cake  and  sprinkle  it  thickly 
with  shredded  coconut. 

PLAIN   FROSTING.'  I 

Beat  the  white  stiff;  add  the  lemon 
juice  and  sugar  gradually  and  continue  the 


138 


SECOND   YEAR 


or  5  ts.  vanilla 
1  c.  powdered  sugar, 
or  enough  to 
make  the  frost- 
ing thick  enough 
to  spread 


beating.  When  of  the  right  consistency, 
beat  it  thoroughly  and  spread  it  on  the  cake 
with  a  broad-bladed  knife. 


RECIPE 
U 


c. 


213. 

powdered 

sugar 

1  tbs.  milk 
1  ts.  butter 

ts.  vanilla 


RECIPE  214. 

1  c.  gran,  sugar 
|  c.  boiling  water 
White  of  an  egg 
£  ts.  vanilla  or 


PLAIN   FROSTING.     H 

Scald  the  milk,  add  to  it  the  butter. 
Beat  in  the  powdered  sugar  until  the  frost- 
ing is  of  the  right  consistency  to  spread. 
Add  the  vanilla  and  spread  the  frosting  on 
cake. 

More  sugar  may  be  used  if  the  amount 
in  the  recipe  does  not  make  it  of  the  proper 
consistency. 

BOILED   FROSTING 

Boil  the  sugar  and  water  together  until 
the  sirup  spins  a  thread.  Beat  white  stiff ; 
pour  the  sirup  slowly  on  the  egg  and  con- 
tinue the  beating  until  the  mixture  is  of  the 


ts.  lemon  juice          right  consistency  to  spread. 


RECIPE  215. 


RECIPE  216. 

2  egg  yolks 

1  tbs.  grated  orange 

rind 

5  tbs.  orange  juice 
1  ts.  lemon  juice 
1£  c.  confectioner's 
sugar,  or   enough 
to    make    it    the 
proper      consist- 
ency to  spread 


CHOCOLATE   FROSTING 

Add  to  either  No.  212  or  No.  213  two 
squares  of  melted  chocolate. 

ORANGE   FROSTING 

Mix  the  orange  juice  and  lemon  juice 
with  the  orange  rind  and  let  it  stand  for 
ten  minutes,  then  strain  it.  Beat  the 
yolks  light  colored  and  creamy;  add  the 
sugar  and  juice  gradually  and  continue  the 
beating  until  the  frosting  is  stiff  enough 
to  spread. 


STEAMED  DOUGHS  AND  BATTERS  139 

RECIPE  217.  CARAMEL   FROSTING 

2  c.  brown  sugar  Beat  the  white  of  egg.     Boil  the  sugar 

|  c.  boiling  water         and  water  without  stirring  it  until  the  mix- 
White  of  1  egg  ture  forms  a  soft  ball  in  cold  water.     Pour  it 
slowly   into   the  beaten  egg   and   beat   it 
constantly    until    the    mixture    is    thick 
enough  to  spread. 

STEAMED  DOUGHS  AND  BATTERS 

General  Directions  for  Cooking.  —  Grease  the  inside  of  the 
cover  of  the  pail  or  can  or  mold  in  which  the  mixture  is  to 
be  steamed.  A  tin  lard  pail  or  a  pound  baking  powder  tin 
may  be  used  instead  of  molds. 

Fill  the  tins  only  two  thirds  full  and  cover  them  tightl  y  • 

Place  the  pail  on  a  muffin  ring  in  a  large  kettle  and  pour 
enough  boiling  water  around  it  to  reach  two  thirds  of  the 
way  up  the  pail. 

Keep  the  water  boiling  throughout  the  entire  cooking. 

As  water  boils  away  add  more  boiling  water  to  take  its 
place. 

RECIPE  218.  DUMPLINGS   FOR   STEW 

1  c.  flour  Mix  the  flour,  baking  powder,  and  salt ; 

2^  ts.  baking  pow-  add  enough  milk,  gradually,  to  make  a  soft 

der  dough.     Drop    the   mixture   by    spoonfuls 

£  ts.  salt  into  the  stew.     Cover  it  tightly  and  steam 

About  |  c.  milk  (to  it  ten  minutes  without  removing  the  cover. 

make  a  soft  dough) 

RECIPE  219.  BOSTON   BROWN   BREAD 

1  c.  rye  meal  Mix  the  meal,  flour,  and  salt ;  sift  in  the 

I  c.  corn  meal  soda  and  mix  it  in  thoroughly.     Add  the 
\  c.  wheat  flour  molasses  and  the  sour  milk.     Beat  it  well, 
\\   ts.    bicarbonate     turn   it    into    a    buttered  mold,    cover  it 

of  soda  tight,  and  steam  it  about  three  hours. 
\  ts.  salt 
\  c.  molasses 

II  G.  sour  milk 


140 


SECOND   YEAR 


RECIPE  220. 

2  c.  flour 

3  ts.  baking  powder 
%  ts.  salt 

5    ts.    ground   cin- 
namon and  mace 
|  ts.  nutmeg 
|  ts.  ginger 

4  tbs.  suet  (chopped 
fine) 

5  c.  raisins    (seeded 
and  cleaned) 

|        c.        currants 

(cleaned) 

5  c.  chopped  citron 
Cold  water  to  make 

a  drop  batter 

RECIPE  221. 

2  c.  flour 
\  c.  sugar 

3  ts.  baking  powder 
|  ts.  salt 

3  squares  chocolate 
(grated)  or  4  tbs. 
cocoa 

1  egg  (beaten  light) 

3  tbs.  melted  butter 

1  c.  milk 

RECIPE  222. 


RECIPE  223. 
2    c.    whole    wheat 

flour 

£     ts.     bicarbonate 
of  soda 


SUET   PUDDING 

Mix  and  sift  the  flour,  baking  powder, 
salt,  and  spices.  Add  the  chopped  suet, 
fruit,  and  enough  cold  water  to  make  a 
drop  batter.  Put  the  mixture  into  a 
greased  lard  pail  and  steam  it  for  about 
three  hours,  according  to  No.  219.  Serve 
it  with  lemon  sauce,  No.  227.  This  may 
be  cooked  in  small  baking  powder  cans  in 
one  hour. 

Plain  suet  pudding  may  be  made  by 
omitting  the  spices  and  fruit. 


STEAMED    CHOCOLATE    PUDDING 

Mix  and  sift  the  flour,  baking  powder, 
sugar,  and  salt.  Add  the  chocolate  and  mix 
thoroughly  with  the  flour  mixture.  Mix 
the  beaten  egg,  milk,  and  melted  butter; 
pour  it  into  the  dry  materials  and  beat  it 
well.  Turn  it  into  a  buttered  pail,  cover  it, 
and  steam  it  about  two  hours.  Serve  it 
with  creamy  sauce,  No.  228. 


BLUEBERRY   PUDDING 

Omit  chocolate  in  No.  221  and  use  one 
cup  of  blueberries  instead  and  one  scant 
cup  of  milk. 

WHOLE   WHEAT   PUDDING 

Mix  and  sift  the  flour,  soda,  and  salt. 
Add  the  fruit  and  mix  it  well  with  the  flour 
mixture.  Beat  the  egg,  add  the  milk  and 
melted  butter  to  it,  and  pour  it  into  the  dry 


STEAMED  DOUGHS  AND  BATTERS 


141 


|  ts.  salt 

1  c.  raisins  (seeded) 
|         c.         currants 
(cleaned) 

1  egg  (beaten  light) 

2  tbs.        butter 
(melted) 

f  c.  milk  or  water 
\  c.  molasses 

RECIPE  224. 


mixture.  Beat  it  well,  put  it  into  a 
buttered  pail  or  mold,  and  steam  it  about 
three  hours. 


RECIPE  225. 

1  c.  sugar 
1  tbs.  corn  starch 
1  j  c.  boiling  water 
Spk.  nutmeg 
1  tbs.  butter 

RECIPE  226. 

J  c.  butter 

1  c.  powdered  sugar 

\  ts.  vanilla 

£  ts.  hot  water 


RECIPE  227. 

4  ts.  corn  starch 
1  c.  sugar 


STEAMED    APPLE   PUDDING 

Butter  a  tin  pail  and  line  it  with  a  biscuit 
dough  made  according  to  No.  192. 

Fill  the  pail  two  thirds  full  of  sliced 
apples  which  have  been  sprinkled  with  a 
little  sugar.  Cover  the  top  of  the  apples 
with  the  biscuit  dough  one  inch  thick. 
Butter  the  inside  of  the  cover  and  fit  it 
tight  on  the  pail.  Steam  it  for  two  hours, 
according  to  No.  221.  Serve  it  with  plain 
pudding  sauce,  No.  225. 

PUDDING  SAUCES 

PLAIN   PUDDING   SAUCE 

Mix  the  sugar  and  corn  starch  thoroughly, 
pour  on  the  boiling  water,  and  boil  it  ten 
minutes,  stirring  it  constantly.  Add  the 
nutmeg  and  butter.  Serve  it  hot. 

HARD    SAUCE 

Cream  the  butter ;  add  the  sugar,  a  tea- 
spoonful  at  a  time,  and  use  the  hot,  water 
and  vanilla  to  help  in  creaming  it.  When 
all  the  sugar  is  used,  beat  the  mixture  until 
it  is  light  and  creamy.  Place  the  sauce  in  a 
serving  dish,  and  put  it  in  a  cold  place  to 
harden. 

LEMON   SAUCE 

Mix  the  corn  starch  and  sugar,  pour  on 
the  boiling  water,  and  cook  it  for  ten  minutes, 


142 


SECOND   YEAR 


3  c.  boiling  water        stirring  it  constantly.     Add  the  lemon  juice 
1  lemon  (grated  rind   and  butter.     Serve  it  hot. 

and  juice) 
1  tbs.  butter 


RECIPE  228. 

2  tbs.  butter 

\  c.  powdered  sugar 

2     tbs.     cream     or 

milk 
|  ts.  vanilla 

RECIPE  229. 

£  c.  apricot  pulp 
^  c.  thick  cream 
|  c.  powdered  sugar 


RECIPE  230. 

3  tbs.  butter 

1  c.  powdered  sugar 

2  c.  crushed  straw- 
berries 

RECIPE  231. 

%  c.  milk 

2  egg  whites 

f  c.-  powdered  sugar 

5  ts.  vanilla 

RECIPE  232. 

White  of  2  eggs 

1  c.  powdered  sugar 

2  tbs.  hot  milk 
5  ts.  vanilla 


CREAMY   SAUCE 

Cream  the  butter  and  sugar  thoroughly 
together.  Add  the  cream  and  cook  it  over 
hot  water  until  it  liquefies  or  is  creamy. 
Add  the  vanilla  and  serve  it. 


APRICOT    SAUCE 

Drain  the  juice  from  the  apricots  and  rub 
them  through  a  sieve.  Beat  the  sugar  with 
the  apricot  pulp.  Whip  the  cream  stiff. 
Add  it  gradually  to  the  apricot  mixture  and 
serve  it  at  once. 

Peaches  may  be  ueed  instead  of  apricots, 
using  less  sugar. 

STRAWBERRY   SAUCE 

Remove  the  hulls ;  wash  the  berries  and 
crush  them ;  cream  the  butter,  add  the 
sugar,  creaming  it  well  with  the  butter. 
Add  the  crushed  strawberries  and  serve  it. 

FOAMY   SAUCE.     I 

Scald  the  milk.  Beat  the  egg  whites 
stiff  and  dry.  Add  the  sugar  slowly  and 
continue  the  beating.  Add  the  milk  and 
flavoring.  Beat  it  well  and  serve  it. 

FOAMY   SAUCE.     II 

Beat  the  whites  stiff  and  dry.  Add  the 
sugar  gradually  and  beat  it  thoroughly. 
Add  the  hot  milk  and  vanilla  and  beat  it 
with  an  egg  beater  for  about  two  minutes. 
Serve  it  at  once. 


STEAMED  DOUGHS  AND  BATTERS 


143 


RECIPE  233. 
2  yolks 

1  c.  powdered  sugar 

2  tbs.  hot  milk 
\  ts.  vanilla 

RECIPE  234. 

1  c.  milk 

2  ts.  cornstarch 

1  sq.  chocolate 

f  c.  powdered  sugar 

2  tbs.  boiling  water 
1  egg 

\  ts.  vanilla 


RECIPE  235. 

2  c.  flour 

\  c.  sugar 

2         ts.         baking 

powder 
\  ts.  salt 
\   ts.   cinnamon  or 

nutmeg 
1  egg 

|  c.  milk  (about) 
\  ts.  melted  butter 


RECIPE  236. 

1  c.  molasses 

1  ts.  bicarbonate  of 

soda 
1  ts.  salt 
1  tbs.  ginger 
1  tbs.  hot  water 
\  ts.  vanilla 


YELLOW   SAUCE 

Beat  the  yolks  light  colored  and  thick. 
Add  the  sugar  slowly,  beating  it  thoroughly. 
Add  the  milk  and  vanilla  and  beat  it  two 
minutes.  Serve  it  at  once  on  hot  pudding. 

CHOCOLATE    SAUCE 

Scald  \  c.  milk.  Mix  the  cornstarch  and 
sugar  with  the  remaining  cold  milk.  Grate 
the  chocolate  and  cook  it  with  boiling  water 
until  it  is  smooth ;  then  add  it  to  the  corn- 
starch.  Put  cornstarch  mixture  into  the 
hot  milk  and  cook  it  ten  minutes.  Beat 
egg  light,  add  it  to  the  cooked  mixture,  and 
cook  it  two  minutes  longer.  Remove  it 
from  the  fire,  add  the  vanilla,  and  serve  it. 

DOUGHNUTS 

Mix  and  sift  the  dry  materials.  Beat 
the  egg  light,  and  add  to  it  the  milk  and 
melted  butter.  Pour  the  liquids  slowly 
into  the  dry  mixture  until  the  dough  is  of 
the  proper  consistency  for  rolling.  If 
necessary,  a  little  more  milk  may  be  added. 

Roll  the  dough  out  on  a  floured  board 
until  it  is  \  inch  thick.  Cut  it  with  a 
floured  doughnut  cutter  and  fry  the 
doughnuts  according  to  the  directions  on 
page  114. 

Sour  milk  and  soda  may  be  used  in  place 
of  baking  powder. 

MOLASSES    COOKIES 

Sift  the  soda,  salt,  and  ginger  into  the 
molasses,  add  the  water  and  softened  drip- 
ping, and  flour  enough  to  make  dough  of 
consistency  for  rolling. 

Roll  it  out  on  a  floured  board,  cut  it  with 
a  floured  cutter,  and  bake  the  cookies  about 
eight  minutes  in  a  moderate  oven. 


144 


SECOND    YEAR 


i  c.  softened  drip- 
ping 

Flour    to    make    a 
dough  stiff  enough 
to  roll 

RECIPE  237. 

I  c.  butter 

f  c.  sugar 

1  egg  (beaten  light) 

1  tbs.  milk 

If  c.  flour  (about) 
1%  ts.  baking  powder 
Spk.  nutmeg,  or  any 
flavoring 

RECIPE  238. 

2  tbs.  butter 
|  c.  sugar 

1  egg 

2  tbs.  milk 
\  ts.  vanilla 

f  c.  flour  (about) 
1  ts.  baking  powder 
Spk.  salt 

f    c.    chopped    nut 
meats 

RECIPE  239. 

3  tbs.  butter 
\  c.  sugar 

1  egg 

1  tbs.  milk 

1£  c.  flour  (about) 

\\  ts.  baking  powder 

\  ts.  salt 

\\  sq.  chocolate 

RECIPE  240. 
1  egg 
\  c.  sugar 


The  vanilla  may  be  omitted. 


SUGAR   COOKIES 

Cream  the  butter,  add  the  sugar,  and 
cream  it  thoroughly  with  the  butter;  add 
the  beaten  egg,  milk,  flour,  and  baking 
powder  and  enough  more  flour  to  make  a 
dough  stiff  enough  to  roll. 

Roll  it  out  thin  on  a  floured  board,  cut 
it  with  a  floured  cookie  cutter,  and  bake  the 
cookies  in  a  hot  oven  from  five  to  eight 
minutes. 

NUT    COOKIES 

Mix  as  for  sugar  cookies ;  add  the  nuts ; 
drop  the  dough  by  the  spoonfuls  about  two 
inches  apart  from  the  point  of  spoon  on 
buttered  sheets.  Decorate  the  cookies  with 
halves  of  nuts.  Bake  them  in  a  quick  oven. 


CHOCOLATE    COOKIES 

Mix  as  for  sugar  cookies.  Chill  the 
dough,  roll  it,  and  cut  it  with  a  fancy 
cutter.  Bake  the  cookies  in  a  moderate 
oven. 


OATMEAL    COOKIES 

Mix  the  flour,  rolled  oats,  salt,  baking 
powder,   and  sugar.     Beat   the  egg  light, 


PASTRY  145 

£  ts.  vanilla  and  add   the  milk  to  it.     Pour  the  wet 

£  c.  milk  (about)  mixture  into  the  dry.     Toss  it  on  a  floured 

£  c.  rolled  oats  board,  roll  it  thin,  and  cut  it  with  biscuit 

2  c.  flour  cutter.     Bake  the  cookies  in  moderate  oven. 
%  ts.  salt  If  the  mixture  is  too  dry,  add  a  little 

2  ts.  baking  powder  more  milk. 

PASTRY 

General  Composition.  —  Pastry  is  composed  principally 
of  flour  and  fat.  It  is  not  a  food  to  be  recommended  as  it  is 
hard  to  digest,  and  for  that  reason  should  not  be  eaten  much 
by  children  or  by  people  with  delicate  digestion. 

Materials  for  Making.  —  Pastry  flour,  containing  less  gluten 
and  more  starch  than  bread  flour,  should  be  used,  as  it  makes 
more  tender  pastry  than  can  be  secured  with  bread  flour. 

Fat,  either  lard,  butter,  or  beef  dripping,  or  a  combination 
of  two  or  more  fats,  if  pure,  will  serve.  Lard  makes  a  white 
and  more  flaky  crust  than  other  fats,  but  butter  and  beef 
dripping  are  considered  more  digestible  than  lard  in  pastry 
combinations. 

Salt  is  used  to  flavor,  and  although  a  small  quantity  is  used, 
pastry  lacking  it  tastes  very  flat. 

Baking  Powder.  A  little  baking  powder  is  often  used  to 
,make  pastry  lighter. 

Water.  Either  ice  water  or  very  cold  water  should  always 
be  used  for  mixing  pastry. 

RECIPE  241.  PLAIN   PASTRY 

If  c.  pastry  flour  Have  all  the  materials  cold. 

\  ts.  salt  Mix  and  sift  the  flour,  salt,  and  baking 

£  ts.  baking  powder  powder.    When  the  mixture  looks  like  meal, 

3  tbs.  butter  or  chop  and  rub  in  one  half  the  shortening, 
beef  dripping  and  and  add  enough  cold  water  to  make  a  stiff 
3  tbs.  lard,  or  dough.     Now  turn  the  dough  on  a  slightly 

6  tbs.  lard  floured  board,  pat  it  down,  and  roll  it  till  it 


146  SECOND   YEAR 

Cold  water  to  make    is  i  inch  thick.     Spread  it  over  with  the 
stiff  dough  remaining  half  of  shortening,  sprinkle  it  with 

flour,  fold  and  roll  it  again  into  a  long 
narrow  strip.  Roll  it  up  like  a  jelly  roll 
and  cut  it  off  from  the  end  as  needed. 
Handle  the  dough  as  lightly  and  as  little 
as  possible,  and  roll  it  in  one  direction. 
Allowing  it  to  stand  on  ice  before  cooking 
improves  it  much.  Bake  pastry  in  a  very 
hot  oven.  This  makes  pastry  for  one  large 
pie. 

Pies  may  be  made  with  one  or  two  crusts.  If  two  crusts 
are  used,  more  pastry  should  be  allowed  for  the  upper  than  for 
the  under  crust. 

Fruit  pies  are  more  digestible  when  made  with  an  upper 
crust  only. 

All  pastry  should  be  thoroughly  cooked  for  the  purpose  of 
increasing  its  digestibility. 

Lining  a  Plate  with  Pastry.  —  To  line  a  plate,  roll  the  pastry 
until  it  is  one  eighth  of  an  inch  thick,  keeping  it  as  nearly 
round  as  possible,  and  roll  it  until  it  is  from  1  to  2  inches  larger 
than  the  plate.  Fit  it  smoothly  on  the  plate  by  pressing  it 
down  gently  with  the  back  of  a  bent  finger.  Be  careful  not 
to  stretch  the  pastry  lining.  If  two  crusts  are  to  be  used, 
the  lower  crust  may  be  cut  close  to  the  edge  of  the  plate. 

If  no  upper  crust  is  to  be  used,  the  lower  crust  should  be 
from  1  to  2  inches  larger  than  the  plate  and  should  be  folded 
under  to  form  a  rim. 

An  upper  crust  should  be  1  to  2  inches  larger  than  the  plate 
to  allow  for  shrinkage  and  also  to  allow  for  folding  it  under 
the  lower  crust ;  incisions  should  be  made  in  it  to  allow  the 
steam  which  forms  during  baking  to  escape. 

RECIPE  242.  APPLE   PIE 

5  medium-sized  sour        Line  a  plate  with  pastry.     Wash,  pare, 
apples     for     one    quarter,  core,  and  slice  the  apples.     Fill 


PASTRY 


147 


large  pie 
\  c.  sugar 
\   ts.   cinnamon   or 

nutmeg,  or  1   ts. 

lemon  juice 
|  ts.  salt 


RECIPE  243. 

4  tbs.  corn  starch 

1  c.  sugar 

\\  c.  boiling  water 
\  tbs.  butter 
Rind  and  juice  of  1 
lemon 

2  eggs 


RECIPE  244. 
2  c.  cranberries 
1  c.  sugar 
f  c.  water 


RECIPE  245. 

\\    c.     cooked    and 

strained  squash 
\  c.  sugar 


the  lined  plate.  Mix  the  sugar,  salt,  and 
spice,  and  sprinkle  the  mixture  over  the 
apples.  Wet  the  edge  of  the  under  crust, 
put  on  the  top  crust,  press  the  edges  well 
together,  and  fold  the  upper  crust  under  the 
lower  one.  Bake  the  pie  in  a  hot  oven 
from  forty  to  fifty  minutes,  or  until  the 
apples  are  cooked.  One  teaspoon  butter 
dotted  over  the  apples  before  putting  on 
upper  crust  improves  it  much. 

LEMON   PIE  (with  two  crusts) 

Mix  the  corn  starch  and  sugar  thoroughly ; 
pour  on  the  boiling  water  and  boil  it, 
stirring  it  constantly,  for  three  minutes. 
Add  the  butter,  lemon  juice  and  rind,  and 
beaten  eggs.  Mix  them  well.  Let  the 
mixture  cool  before  putting  it  into  the  pie. 

Line  a  pie  plate  with  pastry,  put  in  the 
filling,  put  on  the  upper  crust,  and  bake  the 
pie  about  forty  minutes,  in  a  hot  oven. 
The  pie,  if  preferred,  may  be  baked  with 
one  crust,  reserving  the  whites  for  a  top 
meringue. 

CRANBERRY   PIE 

Wash  and  pick  over  the  cranberries  and 
put  them  into  a  saucepan.  Add  the  sugar 
and  water,  and  cook  them  ten  minutes  and 
let  them  cool.  Line  a  pie  plate  with  pastry, 
allowing  it  to  be  two  inches  larger  than  the 
plate,  and  make  a  rim.  Roll  and  cut 
strips  of  pastry  for  the  top.  Fill  the  pie» 
arrange  the  strips  on  top,  and  bake  the  pie 
about  forty  minutes  in  a  hot  oven. 

SQUASH   PIE 

Line  a  plate  with  pastry  and  make  a 
raised  and  fluted  rim. 

Mix  the  squash,  sugar,  salt,  spices,  beaten 


148 


SECOND   YEAR 


i  ts.  salt 

i  ts.  cinnamon,  or 

|     ts.     nutmeg     or 

ginger 
1  egg  (beaten) 

1  c.  milk  (scalded) 

RECIPE  246. 

2  eggs 

i  c.  sugar 

1  ts.  salt 

Spk.  grated  nutmeg 

2  c.  milk 


egg,  and  milk  thoroughly.  Fill  the  pie  and 
bake  it  until  the  crust  is  brown  or  until  the 
mixture  puffs  up  all  over. 


RECIPE  247. 
2  c.  rhubarb 
f  c.  sugar 
I  ts.  salt 

1  egg 

2  tbs.  flour 


CUSTARD   PIE 

Line  a  plate  with  pastry  as  for  squash 
pie.  Scald  the  milk.  Beat  the  eggs 
slightly;  add  the  sugar,  salt,  and  milk. 
Strain  the  mixture  into  the  plate  and 
sprinkle  it  with  nutmeg.  Bake  the  pie  in  a 
hot  oven  to  cook  the  rim,  then  cook  slowly 
until  the  custard  filling  puffs  or  until  a 
knife  blade  put  into  center  of  the  pie 
comes  out  clean. 

V 

RHUBARB   PIE 

Line  a  plate  with  pastry.  Wash  the 
rhubarb  and  cut  it  into  inch  pieces.  Mix 
the  sugar,  salt,  flour,  and  beaten  egg,  add 
the  mixture  to  the  rhubarb,  put  on  a  top 
crust,  or  put  on  strips,  as  in  No.  244. 
Bake  the  pie  until  the  crust  is  brown  and 
the  rhubarb  is  soft. 

The  egg  in  this  recipe  may  be  omitted. 

SALADS 

Composition.  —  Salads  are  made  of  cooked  and  raw  vege- 
tables, eggs,  cheese,  fish,  meat,  fruits,  and  nuts.  These  may 
be  combined  with  a  French,  mayonnaise,  or  boiled  dressing, 
or  in  some  cases  with  a  whipped-cream  dressing. 

Food  Value.  —  A  meat,  fish,  or  egg  salad  served  with  dress- 
ing contains  much  nourishment.  A  green  salad  has  a  lower 
food  value,  but  it  is  wholesome,  refreshing,  and  appetizing. 

Preparation  of  Salads.  —  Remove  the  bone,  skin,  fat,  and 
gristle  from  meat  and  fish.  Cut  the  meat,  vegetables,  etc., 
into  pieces  of  uniform  size. 


SALAD  DRESSINGS 


149 


If  any  green  is  to  be  used,  such  as  lettuce,  parsley,  or  chick- 
ory,  let  it  lie  in  cold  water  a  full  hour.  Then  wash  it  thor- 
oughly in  the  cold  water  and  dry  it  in  a  towel,  being  careful 
not  to  crush  it.  Tie  it  in  a  thin  cloth  and  place  it  on  ice. 

Chill  all  other  ingredients  to  be  used  in  the  salad. 

Season  the  salad  well  and  garnish  it  attractively.  Add 
the  dressing  immediately  before  serving  it. 


RECIPE  248. 

i  ts.  salt 
|  ts.  pepper 
3  tbs.  olive  oil 
1  tbs.  vinegar 

RECIPE  249. 

1  ts.  mustard 

2  ts.  powdered  sugar 

1  ts.  salt 
Spk.  cayenne 

or  paprika 
Yolks  of  2  eggs 
1|  c.  olive  oil 

2  tbs.  lemon  juice 
2  tbs.  vinegar 

2  egg  whites 

(beaten  stiff  if  de- 
sired) 


RECIPE  250. 

1  ts.  cornstarch 
\  ts.  mustard 
1  tbs.  sugar 


SALAD  DRESSINGS 

FRENCH    DRESSING 

Put  all  the  ingredients  into  a  small  milk 
jar,  cover  it,  and  shake  it  well.  This 
dressing  may  be  used  with  vegetables,  or 
it  may  be  used  with  other  salads  before 
putting  on  a  thicker  dressing. 

MAYONNAISE   DRESSING 

Have  all  the  utensils  and  ingredients 
very  cold,  and  place  the  mixing  bowl  in  a 
pan  of  ice  water  while  blending  them. 
Mix  the  dry  ingredients  and  add  them  to 
the  yolks  and  mix  them  thoroughly.  Add 
a  few  drops  of  oil  at  a  time  until  \  cup  is 
used,  beating  the  mixture  constantly  with 
a  wooden  spoon  or  an  egg  beater.  Then 
add  alternately  a  few  drops  of  lemon  juice, 
vinegar,  and  the  oil  until  all  is  used,  and 
continue  the  beating,  being  careful  not  to 
let  the  mixture  lose  its  stiff  consistency. 
Add  the  beaten  egg  whites. 

One  half  cup  cream,  beaten  stiff,  may  be 
added  to  this  recipe  in  place  of  the  egg 
whites. 

BOILED   DRESSING 

Mix  the  dry  ingredients.  Beat  the  egg  ; 
add  to  it  the  dry  ingredients,  then  the  butter 
milk,  and  vinegar.  Cook  the  mixture  in  a 


150 


SECOND   YEAR 


£  ts.  salt 
Spk.  cayenne 
1  egg 
f  c.  milk 
3  tbs.  butter 
I  c.  vinegar 


double  boiler,  stirring  it  constantly  until 
it  thickens  like  boiled  custard.  Strain  it 
and  chill  it. 


VEGETABLE  AND  FRUIT  SALADS 


RECIPE  251. 

4  cold  boiled  pota- 
toes 

|  ts.  salt 

Spk.  pepper 

1  ts.  chopped  onion 

1  ts.  chopped  pars- 
ley 

1  c.  cold  cooked 
beets  (cut  in  dice) 

RECIPE  252. 


RECIPE  253. 


RECIPE  254. 


POTATO  SALAD 

Cut  the  potatoes  into  half-inch  cubes, 
sprinkle  over  them  the  salt  and  pepper, 
add  the  chopped  onion  and  parsley, 
and  mix  them  carefully  with  the  potatoes. 
Arrange  the  mixture  on  a  salad  dish,  put 
the  French  dressing  over  it,  and  sprinkle 
the  beets  over  the  top.  Add  boiled  salad 
dressing  just  before  serving  the  salad. 

VEGETABLE  SALAD 
Cold  cooked  beans,  beets,  carrots,  peas, 
and  raw  celery  may  be  cut  into  small,  uni- 
form pieces.  Mix  these  with  salad  dress- 
ing, arrange  the  mixture  on  lettuce  leaves, 
and  serve  it  very  cold. 

One  teaspoon  of  chopped  onion  may  be 
added  to  the  salad  before  putting  on  the 
dressing. 

TOMATO    SALAD 

Put  the  tomatoes  into  boiling  water  for 
a  few  minutes,  peel  them,  and  put  them  in 
a  cold  place  until  ready  to  serve  them. 
Slice  them  thin,  arrange  the  slices  on  a  bed 
of  lettuce  leaves,  cover  each  slice  with 
mayonnaise  dressing,  and  garnish  it  with 
sprigs  of  parsley.  Serve  it  at  once. 

STUFFED   TOMATO    SALAD 
Peel  six  tomatoes  and  scoop  out  the  in- 
side.    Place    the    shells    on    ice    to    chill. 


SALADS 


151 


RECIPE  255. 

2  c.  shredded  white 

cabbage 
1  c.  celery 

1  c.  mayonnaise  or 
boiled  dressing 

RECIPE  256. 

2  c.  chopped  apples 
2  c.  celery 

2  c.  boiled  dressing 
Chopped  walnuts 


RECIPE  257. 

3  bananas 

3  oranges 

|  c.  grated  pine- 
apple 

\  c.  preserved 
peaches 

1  tbs.  lemon  juice 

f  c.  sugar 


Drain  the  pulp  and  add  to  it  equal  parts  of 
celery  and  cucumber,  mixed  with  mayon- 
naise dressing  (No.  249).  Refill  the 
shells,  arrange  them  on  a  bed  of  lettuce 
leaves,  and  garnish  them  with  sprigs  of 
parsley  and  mayonnaise  dressing. 

CABBAGE    SALAD 

Wash  the  cabbage  and  shred  it  fine.  Let 
it  stand  in  cold  salted  water  one  hour; 
scrape  the  celery  and  cut  it  into  small 
pieces.  Mix  the  cabbage,  celery,  and  dress- 
ing. Chill  the  salad  in  the  ice  box  ;  garnish 
it  with  celery. 

APPLE  AND  CELERY  SALAD 

Wash,  pare,  and  chop  red  apples.  Wash 
and  chop  celery.  Allow  equal  parts  of 
apple,  celery,  and  boiled  dressing.  Wash, 
chill,  and  dry  lettuce  leaves  and  arrange 
them  in  cups  on  a  small  platter.  Fill  the 
cups  with  the  mixture  ;  garnish  it  with 
boiled  dressing  and  chopped  walnuts. 

FRUIT   SALAD 

Prepare  and  slice  the  bananas,  oranges, 
and  peaches.  Put  the  slices  into  a  glass 
dish,  arranging  in  layers;  sprinkle  each 
layer  with  sugar;  add  the  pineapple  and 
lemon  juice. 


FISH,  EGG,  AND  MEAT  SALADS 

RECIPE  258.  LOBSTER    SALAD 

Wash  and  dry  the  lettuce  leaves 
and  put  them  on  ice.  Open  a  lob- 
ster according  to  the  directions  on  page  105. 
Cut  the  lobster  meat  into  one-inch  pieces 


152 


SECOND   YEAR 


RECIPE  259. 
2    c.    cold    cooked 

salmon 

Lettuce  leaves 
1  c.  boiled  dressing 


RECIPE  260. 

6    medium    lettuce 
leaves 

1  doz.  sardines 

2  hard-cooked  eggs 
2  ts.  chopped  pickle 
£  c.  boiled  dressing 

RECIPE  261. 

4  hard-cooked  eggs 
8  lettuce  leaves 
4  radishes 
f  c.    mayonnaise  or 
boiled  dressing 

RECIPE  262. 

4  hard-cooked  eggs 
8  lettuce  leaves 
1  c.  boiled  dressing 


RECIPE  263. 
2  c.  chicken 
1  c.  celery 
1£  c.  mayonnaise  or 
boiled  dressing 


and  season  it  with  boiled  or  mayonnaise 
dressing.  Arrange  the  lobster  on  chilled 
lettuce  leaves.  Garnish  it  with  small 
lobster  claws  and  dressing. 

SALMON    SALAD 

Wash,  chill,  and  dry  lettuce  leaves.  Re- 
move the  skin  and  bones  from  the  salmon 
and  flake  it  into  pieces  about  one  inch  in 
size.  Mix  the  salmon  and  half  of  the  salad 
dressing,  using  a  fork  and  being  careful  not 
to  break  up  the  fish.  Arrange  the  salmon 
on  lettuce  leaves  and  put  the  extra  dressing 
on  top. 

SARDINE    SALAD 

Wash,  dry,  and  chill  the  lettuce.  Remove 
the  bones  from  the  sardines.  Chop  the 
whites  of  the  eggs  and  the  pickles  and  mix 
them.  Arrange  the  sardines  on  the  lettuce 
leaves.  Add  the  egg  mixture  and  boiled 
dressing.  Crumble  the  yolks  over  the  top. 

EGG    SALAD.    I 

Wash,  dry,  and  chill  the  lettuce  leaves. 
Cut  the  eggs  into  halves  crosswise.  Arrange 
the  eggs  on  a  bed  of  crisp  lettuce  leaves, 
garnish  them  with  the  radishes,  cut  into 
fancy  shapes,  and  put  the  dressing  on  top. 

EGG    SALAD.     II 

Wash,  dry,  and  chill  the  lettuce  leaves. 
Separate  the  yolks  and  whites  of  the  eggs ; 
chop  the  white  fine,  arrange  it  on  lettuce 
leaves,  and  pour  the  dressing  over  it. 
Force  the  yolks  through  a  potato  ricer  over 
the  top. 

CHICKEN    SALAD 

Cut  cold  cooked  chicken  or  fowl  into  half- 
inch  cubes.  Wash  the  celery  and  cut  it 
into  pieces  of  about  the  same  size.  Mix  the 
chicken  and  celery  with  a  half  cup  of  salad 


INVALID  COOKERY  153 

dressing.  Arrange  the  mixture  on  a  salad 
dish,  cover  it  with  dressing,  and  garnish  it 
with  celery  tips. 

INVALID  COOKERY 

Importance.  —  Food  for  the  sick  is  a  matter  of  great  im- 
portance, as  in  many  many  cases  a  patient's  recovery  de- 
pends on  the  kind,  the  quality,  and  the  quantity  of  food 
furnished  during  illness. 

The  appetite  of  those  who  are  sick  is  poor.  And  generally 
speaking,  a  sick  patient  has  no  desire  for  food  unless  it  is 
selected  to  his  liking,  cooked  well,  served  attractively,  and 
served  in  small  quantities.  So  the  skillful  housekeeper  must 
be  able  to  know  what  kinds  of  food  are  good  for  invalids,  and 
she  must  know  how  to  prepare  and  serve  it  in  such  a  way 
that  the  invalid  will  desire  to  eat  it. 

Diet  for  the  sick  is  classified  as  liquids,  semi-solids,  and 
convalescent  foods.  Liquid  diet  consists  entirely  of  liquid 
food,  such  as  milk,  beef  tea,  beef  juice,  strained  broth,  strained 
gruel,  and  cooling  drinks.  These  are  given  during  severe 
illnesses. 

Tea,  coffee,  and  other  stimulants  should  be  given  only  when 
the  physician  consents  to  their  use  by  the  invalid. 

Semi-solids  are  given  in  less  severe  illness,  or  when  a 
patient  is  beginning  to  improve.  This  diet  includes  every- 
thing in  liquid  diet  and  also  the  following :  — 

Apple  sauce,  Nos.  9-11. 

Baked  apples,  No.  8. 

Baked  custard,  No.  95. 

Baked  rice,  No.  57. 

Caramel  junket,  No.  66. 

Cereals,  Nos.  51-54. 

Creamed  oysters,  No.  161. 


154  SECOND    YEAR 

Gelatin  dishes,  Nos.  132-136. 

Goldenrod  eggs,  No.  94. 

Ice  creams,  Nos.  300-305. 

Junket,  No.  65. 

Milk  toast,  No.  36. 

Mutton  broth,  No.  100. 

Oyster  stew  No.  158. 

Raw  oysters, 

Rhubarb  sauce,  No.  12. 

Scalloped  oysters,  No.  157. 

Sherbets,  Nos.  296-298. 

Soft-cooked  eggs,  Nos.  45,  86,  87. 

Soft  custard,  No.  96. 

Soups, 

Steamed  rice,  No.  56. 

Stewed  prunes,  No.  16. 

Convalescent  Diet.  —  Convalescent  diet  includes  all  easily 
digested  foods.  Even  small  quantities  of  foods  difficult  of 
digestion  should  be  avoided. 

Preparation  and  Serving.  —  All  foods  for  the  sick  should 
be  carefully  cooked.  Hot  foods  should  be  served  very  hot. 
Cold  foods  should  be  served  very  cold.  It  is  necessary  also 
that  the  food  be  served  punctually  at  exactly  such  intervals 
as  the  physician  advises.  The  housekeeper  should  make 
a  study  of  making  the  invalid  tray  appear  dainty  and  attrac- 
tive. The  dishes  and  tray  linen  should  be  the  best  in  the 
house.  A  single  flower  or  even  a  cluster  of  leaves  will  often 
make  the  tray  attractive.  If  the  contents  of  the  tray  can  be 
sent  into  the  sick  room  as  a  surprise,  the  appetite  of  the  pa- 
tient is  often  tempted  when  he  would  not  feel  like  eating 
what  he  had  been  expecting  to  see.  All  food  should  be  sea- 
soned to  the  invalid's  taste  before  presenting  the  tray  to 
him.  It  should  be  removed  from  the  room  and  from  sight 
as  soon  as  the  patient  has  finished  with  it, 


INVALID  COOKERY 


155 


RECIPE  264. 

1  lemon  (juice) 

1  c.  boiling  water 

2  tbs.  sugar 

1  thin  slice  lemon 


RECIPE  265. 


RECIPE  266. 

1  G.    grated    pine- 
apple 

Juice  1  lemon 

2  tbs.  sugar 

|  c.  boiling  water 
|  c.  very  cold  water 

RECIPE  267. 
1  orange  (juice) 
1  ts.  lemon  juice 
1£  tbs.  sugar 

1  c.  boiling  water 

RECIPE  268. 

2  tbs.  Irish  moss 
2£  c.  boiling  water 
4  tbs.  lemon  juice 
Sugar  to  taste 


RECIPE  269. 

1  tbs.  whole  flaxseed 
2^  c.  cold  water 
4  tbs.  lemon  juice 
Sugar  to  taste 


LEMONADE 

Wash  the  lemon,  cut  a  very  thin  slice 
from  the  center,  and  remove  the  seeds. 
Squeeze  the  juice  from  the  lemon  into  a 
bowl,  add  the  sugar  and  the  boiling  water ; 
cover  it  and  set  it  on  ice  to  cool.  Strain 
it  into  a  glass  and  put  the  slice  of  lemon  on 
top. 

EFFERVESCENT   DRINK 

Add  to  above  recipe  £  ts.  soda  free 
from  lumps.  Stir  it  into  the  lemonade  and 
drink  it  while  it  is  foaming. 

PINEAPPLE    LEMONADE 

Mix  the  pineapple,  lemon  juice,  and  sugar ; 
pour  on  the  boiling  water,  and  let  it  stand 
about  fifteen  minutes,  or  until  it  is  cool. 
Add  the  cold  water ;  strain  it  into  a  glass. 


ORANGEADE 
Follow  the  directions  in  No.  264. 


IRISH-MOSS   LEMONADE 

Pick  over  the  moss,  wash  it,  and  allow 
it  to  soak  in  cold  water  about  twenty 
minutes.  Put  the  moss  and  the  boiling 
water  into  the  upper  part  of  a  double 
boiler  and  cook  it  until  the  mixture  is  like 
sirup.  Strain  it  and  add  the  sugar  and 
lemon  juice.  Serve  it  hot. 

FLAXSEED    TEA 

Wash  the  flaxseed  thoroughly,  put  it 
into  the  cold  water  in  a  saucepan,  and 
simmer  it  three  quarters  of  an  hour. 
Strain  it,  and  if  it  is  too  thick,  add  boiling 


156 


RECIPE  270. 

4  tbs.  grape  jelly 
1  tbs.  lemon  juice 
f  c.  boiling  water 
Sugar  to  taste 

RECIPE  271. 
1  stalk  rhubarb 
1  c.  boiling  water 
1  tbs.  lemon  juice 
Sugar  to  taste 

RECIPE  272. 
1  sour  apple 
1  tbs.  sugar 
1  tbs.  lemon  juice 
1  c.  boiling  water 


RECIPE  273. 

1  qt.  milk 

2  tbs.  sugar 
£  yeast  cake 

softened  in  2  tbs. 
lukewarm  water 


SECOND   YEAR 

water.     Add  the  lemon  juice  and  sugar. 
Serve  it  hot. 

GRAPE    WATER 

Dissolve  the  jelly  in  the  boiling  water 
and  allow  the  water  to  cool.  Add  the 
lemon  juice  and  sugar.  Serve  it  ice  cold. 

RHUBARB    WATER 

Wash  and  wipe  the  rhubarb  and  cut  it 
into  thin  slices,  leaving  the  skin  on.  Add 
the  boiling  water  and  about  1  tbs.  sugar. 
Cover  it  and  let  it  stand  until  it  is  cold. 
Strain  it.  Add  the  lemon  juice. 

APPLE    WATER 

Wash  the  apple  and  without  paring  it 
cut  it  into  thin  slices.  Add  the  boiling 
water  and  sugar.  Cover  it,  and  let  it 
stand  until  it  is  cold  ;  then  strain  it ;  add  the 
lemon  juice.  Serve  it  cold. 


See  No.  83. 


EGG   NOG 


BEEF   TEA 


See  No.  101. 

PASTEURIZED    MILK 
See  page  59.  , 

KOUMISS 

Heat  the  milk  until  it  is  lukewarm.  Add 
the  sugar  and  stir  it  until  it  is  dissolved. 
Add  the  yeast  cake  and  the  lukewarm  water 
to  the  milk  mixture.  Fill  sterile  patent 
bottles  to  the  neck.  Place  them  in  an  up- 
right position  in  a  warm  (75°  F.)  place  for 
twelve  hours.  Then  invert  them  and  set 
them  in  a  cold  place.  When  they  are  needed, 
open  them  carefully  to  prevent  loss  of  the 
liquid. 


INVALID  COOKERY 


157 


RECIPE  274. 

1  c.  hot  milk 
1£  tbs.  sugar 

2  tbs.  lemon  juice 


RECIPE  275. 

2  tbs.  rice 

4  c.  boiling  water 

\  stick  cinnamon 

Salt  and  sugar 

Milk 

RECIPE  276. 

1  c.  milk 
1  tbs.  flour 
1  doz.  raisins 
Spk.  salt 


RECIPE  277. 

1  tbs.  barley  flour 

2  c.  hot 'milk 
Salt 


RECIPE  278. 

1  tbs.  Indian  meal 
\  tbs.  flour 

1  c.  cold  water 

2  c.  boiling  water 
\  ts.  salt 

Milk  or  cream 


Koumiss  should  not  be  used  after  it  is 
three  days  old. 

LEMON   WHEY 

Scald  the  milk  in  a  double  boiler.  Add 
the  lemon  juice.  Cook  it  without  stirring 
it  until  the  whey  separates.  Strain  it 
through  cheesecloth.  Add  the  sugar  and 
serve  it  hot  or  cold. 

RICE   WATER 

Pick  over  the  rice  and  wash  it ;  add  the 
boiling  water  and  the  cinnamon;  cook  it 
until  the  rice  is  thoroughly  soft.  Strain  it, 
season  it  with  salt  and  sugar  (if  liked),  and 
dilute  it  with  hot  milk. 

FLOUR   GRUEL 

Scald  the  milk.  Mix  the  flour  with  a 
little  cold  milk  to  take  out  any  lumps. 
Pour  it  into  the  hot  milk  and  cook  it  over 
the  fire  for  three  minutes,  stirring  it  con- 
stantly ;  then  put  it  into  a  double  boiler. 
Wash  and  stone  the  raisins,  add  them  to 
the  flour  mixture,  and  cook  it  one  half  hour. 
Strain  it  and  season  with  salt. 

BARLEY    GRUEL 

Scald  the  milk. 

Mix  the  barley  flour  with  a  little  cold 
milk  and  stir  it  into  the  scalded  milk.  Cook 
it  in  a  double  boiler  one  and  one  half 
hours.  Strain  it  and  season  it  with  salt. 

INDIAN-MEAL   GRUEL 

Mix  the  meal,  flour,  and  salt  with  the 
cold  water.  Pour  on  boiling  water  and  cook 
it  over  the  fire  for  fifteen  minutes,  stirring 
it  constantly.  Cook  it  in  a  double  boiler 
one  and  one  half  hours.  Strain  it  and 
dilute  it  with  milk  or  cream. 


158  SECOND   YEAR 

RECIPE  279.  OATMEAL   GRUEL 

|  c.  oatmeal  and  Roll   the   oatmeal   on   a   board   with   a 

cold  water  rolling  pin  until  it  is  mealy ;    then  put  it 

into  a  tumbler  and  fill  the  tumbler  with 
cold  water.  Stir  it;  allow  the  meal  to 
settle,  and  pour  off  the  mealy  water  into  a 
saucepan.  Repeat  this  process  as  long  as 
the  water  looks  mealy.  Set  the  saucepan 
where  the  gruel  will  simmer  for  one  and  a 
half  hours.  Strain  it,  season  it  with  salt. 
Thin  it  with  cream  or  milk,  and  serve  it  hot. 

Invalid  Cookery  Applied.  —  You  have  several  recipes  for 
making  attractive  and  wholesome  dishes  for  invalids.  Your 
teacher  will  now  see  if  you  are  able  to  apply  what  has  been 
taught  you.  She  will  ask  each  girl  in  the  class  to  prepare  at 
home  a  menu  telling  what  she  would  serve  on  a  hot  day  for 
an  invalid's  breakfast,  dinner,  and  supper.  When  writing 
out  the  menu,  you  will  also  tell  your  teacher  what  you 
would  do  to  make  the  tray  attractive. 

She  may  ask  you  also  to  follow  out  the  same  direction  for 
a  menu  to  serve  on  a  cold  day.  When  you  bring  in  your 
menus,  the  teacher  will  select  the  best  and  have  it  cooked  and 
served  in  class. 

SANDWICHES 

It  is  often  necessary  to  prepare  sandwiches  ahead  of  time. 
In  this  case  they  should  be  wrapped  in  paraffin  paper  or  in  a 
slightly  damp  cloth  to  keep  them  fresh. 

Bread  about  24  hours  old  is  best  for  sandwiches.  The 
crust  should  be  removed  after  the  sandwich  is  made. 

Sandwiches  are  daintier  when  served  small  or  in  fancy 
shapes,  and  if  the  butter  is  creamed  before  it  is  used,  it  will 
spread  more  evenly. 

For  sandwich  filling  cold  cooked  meats  or  fish  may  be 
minced  fine  and  mixed  with  a  little  salad  dressing ;  or  thin 


SANDWICHES 


159 


slices  of  cold  meat  may  be  used ;  or  chopped  eggs ;  or  cream 
cheese  with  nuts;  or  olives,  or  chopped  peppers.  Acids  in 
the  form  of  capers,  pickles,  or  lemon  juice  are  often  used  for 
flavor  in  chopped  filling. 

Jelly,  jams,  and  marmalades  make  very  nice  sweet  sand- 
wiches.    They  may  be  served  at  afternoon  teas. 

RECIPE    280.  BREAD    AND    BUTTER    SANDWICHES 

Use  white,  graham,  entire  wheat,  or 
brown  bread.  Remove  the  end  slice  from 
the  loaf.  Spread  the  end  of  the  loaf  with 
creamed  or  softened  butter.  Cut  off  the 
thinnest  slice  possible.  Repeat  until  you 
have  the  number  of  slices  desired.  Put  two 
slices  together,  trim  off  crusts,  and  cut  the 
sandwiches  into  squares,  triangles,  oblongs, 
or  rounds. 

RECIPE   281.  BOSTON  BROWN  BREAD  SANDWICHES 

Butter  cold  brown  bread  and  cut  it  into 
thin  slices.  Spread  the  slices  with  cream 
cheese  and  chopped  English  walnuts. 

RECIPE   282.  SLICED-HAM    SANDWICHES 

Slice  cold  ham  as  thinly  as  possible. 
Butter  thin  slices  of  bread.  Put  sliced  ham 
between  two  slices  of  bread.  Press  the 
slices  together,  trim  crusts,  and  cut  the 
sandwiches  into  squares. 

CHOPPED-HAM    SANDWICHES 

Mix  the  ingredients.  Cut  thin  slices  of 
bread,  and  butter  them.  Spread  the  meat 
mixture  on  the  buttered  bread  and  press 
two  slices  together.  Trim  them  and  cut 
into  triangles. 


RECIPE    283. 

^  c.  cooked  ham 
(chopped  fine) 

|  ts.  chopped  capers 

£  ts.  prepared  mus- 
tard 

2  tbs.  thick  white 
sauce 

Few  grains  cayenne 


160 


SECOND   YEAR 


RECIPE   284. 


RECIPE   285. 


RECIPE    286. 

1  hard-cooked  egg 
£  ts.  salt 
Spk.  mustard 
Spk.  paprika 
1  ts.  butter 


RECIPE   287. 

6  sardines 

2  hard-cooked  egg 

yolks 

1  tbs.  butter 
\  ts.  lemon  juice 
Few  grains  paprika 

or  cayenne 
Few  drops  onion  juice 

RECIPE   288. 


RAW-BEEF    SANDWICHES 

Toast  thin  trimmed  slices  of  bread. 
Butter  the  toast  and  keep  it  hot.  Scrape 
raw  beef  from  the  bottom  of  the  round, 
season  it  with  salt  and  pepper,  and  spread 
it  thin  on  slices  of  the  toast  and  press  two 
slices  together. 

These  are  particularly  good  for  convales- 
cent invalids. 

CHICKEN    SANDWICHES 

Chop  cold  boiled  chicken,  moisten  it  with 
mayonnaise  or  boiled  dressing;  season  it 
with  salt  and  pepper.  Spread  it  between 
thin  slices  of  buttered  bread.  Press  the 
slices  together,  and  cut  them  into  squares. 
Minced  celery  may  be  added  to  the  chicken. 

EGG    SANDWICHES 

Mash  egg  fine  with  a  silver  fork,  add  the 
seasoning  and  the  butter  and  mix  them  in. 
Spread  the  egg  on  a  thin  slice  of  buttered 
bread,  cover  it  with  a  second  slice,  and  cut 
them  into  fancy  shapes  or  triangles.  Minced 
ham  may  be  added  to  the  egg  mixture. 

SARDINE    SANDWICHES 

Remove  the  skin  and  bones,  mince  the 
sardines,  and  mix  in  the  yolks,  butter,  and 
seasoning.  Cut  thin  slices  of  bread,  spread 
them  with  the  sardine  mixture,  and  press 
them  together  in  pairs.  Trim  off  the  crusts  ; 
cut  the  sandwiches  into  triangles. 


CHEESE    SANDWICHES 

Spread  cream  cheese  on  thin  slices  of 
buttered  bread.  Put  two  slices  together 
and  cut  them  into  triangles. 


SANDWICHES 


161 


RECIPE    289.  CHEESE    AND    NUT    SANDWICHES 

j  c.  cream  cheese  Mix  all  the  ingredients  well  with  a  fork. 

|  c.  chopped  walnuts  Spread  the  mixture  on  thin  buttered  slices 

Salt  and  few  grains  of  whole   wheat    bread.     Press    two    slices 

of  cayenne  together,  and  cut  them  into  oblongs. 


RECIPE    290. 


RECIPE    291, 


RECIPE   292, 


RECIPE   293. 

\  c.  minced  cooked 

prunes 

\  c.  chopped  figs 
\  tbs.  lemon  juice 


RECIPE   294. 


CHEESE  AND  OLIVE  SANDWICHES 

Spread  butter  thin  crackers  with  a  mixture 
of  cream  cheese  and  finely  chopped  olives 
moistened  with  mayonnaise  dressing.  Press 
two  crackers  well  together. 

LETTUCE    SANDWICHES 

Spread  bread  and  butter  sandwiches 
with  a  little  mayonnaise  dressing ;  lay 
between  two  slices,  small,  fresh,  crisp  let- 
tuce leaves  which  have  been  thoroughly 
washed,  dried,  and  chilled.  Press  them 
gently  together  and  trim  them  even. 

FIG    SANDWICHES 

Fill  bread  and  butter  sandwiches  with 
stewed  figs  or  a  mixture  of  stewed  figs  and 
dates. 

PRUNE   AND   FIG    SANDWICHES 

Remove  the  stones  from  the  prunes; 
chop  the  figs.  Mash  and  mix  the  prunes, 
figs,  and  lemon  juice,  using  a  silver  fork. 
Spread  the  mixture  on  thin  slices  of  gra- 
ham or  whole  wheat  bread  and  press  two 
slices  together. 

JELLY    SANDWICHES 

Spread  thin  slices  of  whole  wheat  bread 
with  quince,  apple,  or  currant  jelly.  Press 
two  slices  together,  and  cut  them  into  tri- 
angles. Some  people  like  sugar  dredged 
over  the  outside  of  these  sandwiches. 


162  SECOND    YEAR 

i 

RECIPE   295.  JELLY   AND    NUT   SANDWICHES 

Spread  quince  jelly  on  thin  slices  of  whole 
wheat,  graham,  or  white  bread,  and 
sprinkle  them  with  chopped  English  wal- 
nuts. Press  two  slices  of  bread  together 
and  cut  them  into  triangles. 

COMPOSITION  AND  COST  OF  MENUS 

Pupils  who  have  followed  this  course  up  to  this  point 
are  now  able  to  undertake  original  work  in  the  form  of  com- 
posing menus.  They  will  find  great  profit  and  interest  in 
making  menus  suiting  different  sets  of  conditions.  The  main 
emphasis  of  this  work,  however,  should  be  on  planning  simple 
nourishing  meals,  which  return  the  greatest  food  value  for 
the  least  money.  This  matter  of  the  relation  of  expense  and 
value  is  a  very  important  one  to  the  housekeeper.  She  spends 
most  of  the  money  which  is  earned. 

Girls  should  at  this  point  make  and  discuss  tables  of  the 
current  cost  of  different  foods.  In  view  of  the  knowledge 
gained  in  making  these  tables,  the  menus  made  by  -the  class 
should  be  discussed  and  judged  on  the  basis  of  their  cost  and 
value. 

In  making  practical  application  of  the  menu  which  the 
teacher  decides  gives  the  most  value  for  money  expended,  it 
is  well  to  allow  a  few  members  of  the  class  to  take  entire 
responsibility  of  the  preparation  and  serving,  and  several 
others  the  entire  responsibility  of  cleaning  the  kitchen  and 
leaving  it  in  order.  Several  lessons  can  be  spent  most  profit- 
ably in  repeating  the  exercise  suggested  here. 

When  it  is  practicable,  the  menus  should  be  composed  out- 
side of  school  hours,  and  notes  for  discussion  should  be 
brought  by  each  pupil. 

Some  pupils  may  be  able  to  use  such  reference  books  as 
these:  "Principles  of  Cookery,"  Barrows;  "Household 


FROZEN  DESSERTS  163 

Management,"  Terrill ;  "  Cost  of  Living,"  Ellen  H.  Richards  ; 
"  Cost  of  Foods,"  Ellen  H.  Richards ;  "  The  Woman  Who 
Spends,"  Bertha  J.  Richardson ;  "  Practical  Dietetics," 
Alida  Frances  Pattee. 

FROZEN  DESSERTS 

Ice  Cream.  —  Near  the  end  of  the  school  year  it  is  advis- 
able to  make  frozen  desserts.  Ice  creams  contain  cream,  or 
eggs  and  milk  as  a  substitute  for  it ;  sugar  and  flavoring  are 
needed. 

Water  ices  are  still  simpler  in  their  composition,  as  they 
contain  only  water,  sugar,  and  fruit  juice. 

Food  Value.  —  The  ingredients  of  ice  cream  render  it 
highly  nutritious.  It  is  more  welcome  in  hot  weather. 
Both  ice  cream  and  water  ices  make  a  cooling,  attractive 
food,  which  is  often  excellent  for  invalids. 

Freezing  is  accomplished  by  means  of  crushed  ice  and  salt. 
The  salt  and  ice  combine  and  form  an  intensely  cold  brine 
which  freezes  the  contents  of  a  can  immersed  in  it. 

Proportions  of  Ice  and  Salt.  —  Three  parts  of  cracked  ice 
and  one  of  rock  salt  are  used  for  freezing  ice  creams.  Equal 
parts  of  ice  and  salt  are  used  for  sherbets  and  water  ices. 

Adjustment  of  Freezer.  —  After  placing  ice  in  a  canvas 
bag  and  pounding  it  until  the  ice  is  cracked  fine,  fit  the  empty 
can  into  the  socket  in  the  freezer  and  put  in  the  dasher.  Then 
pour  the  mixture  to  be  frozen  into  the  can,  filling  it  not  over 
three  quarters  full,  as  the  mixture  expands  in  freezing. 

Next  put  on  the  cover  and  adjust  the  cross  bar  so  that  when 
the  crank  is  turned  the  can  revolves. 

Packing.  —  Fill  the  space  between  the  can  and  the  pail 
solid  with  ice  and  salt,  having  ice  for  the  bottom  layer.  Pack 
the  pail  a  little  above  the  cream  in  the  can,  turning  the  crank 
occasionally  to  let  the  ice  and  salt  settle  compactly. 

During  the  freezing,  which  takes  about  twenty  minutes, 


164 


SECOND   YEAR 


the  crank  should  be  turned  steadily  for  ice  creams  and 
occasionally  for  water  ices  until  the  mixture  becomes  stiff 
enough  to  make  turning  difficult. 

Care  after  Freezing.  —  To  avoid  getting  salt  into  the  mix- 
ture, wipe  the  cover  of  the  can  carefully  before  removing  it ; 
then  remove  the  dasher  and  scrape  the  cream  from  the  sides 
of  the  can  and  pack  it  down  solid  with  a  long-handled  spoon. 
Put  a  cork  into  the  hole  in  the  cover  and  fit  the  cover  tight 
on  the  can. 

Draw  off  the  salt  water  through  the  hole  in  the  side  of  the 
pail,  repack  the  pail  with  ice  and  salt,  and  cover  the  freezer 
with  an  old  blanket. 

Let  the  cream  stand  at  least  one  hour  before  serving  it. 


RECIPE   296. 

1  qt.  milk 

2  c.  sugar 

4  lemons    (strained 
juice) 

RECIPE   297. 

2  c.  finely  shredded 

pineapple 
1      ts.      granulated 

gelatin 

1  c.  cold  water 

2  c.  boiling  water 
2  c.  sugar 

2  lemons    (strained 
juice) 

RECIPE   298. 

1  c.  lemon  juice  and 

rind  of  1  lemon 
4  c.  water 
2%  c.  sugar 


MILK   SHERBET 

Mix  the  sugar  and  lemon  juice  thor- 
oughly ;  pour  on  the  milk  slowly  and  stir  it 
constantly  while  adding  it.  Put  it  into  a 
freezer  can  and  freeze  it. 

PINEAPPLE    SHERBET 

Soak  the  gelatin  in  cold  water,  add  the 
boiling  water  and  sugar;  stir  it  until  the 
gelatin  is  dissolved,  and  add  the  lemon 
juice.  Strain  the  mixture  and  set  it  aside 
to  cool.  When  it  is  cool,  add  the  pineapple 
to  the  mixture  and  freeze  it. 


LEMON   ICE 

Make  a  sirup  of  the  sugar  and  water  by 
boiling  the  mixture  ten  minutes.  Add  the 
grated  rind  and  let  the  mixture  stand  until 
it  is  cool.  Add  the  lemon  juice,  strain  the 
mixture,  and  freeze  it. 


FROZEN  DESSERTS 


165 


RECIPE   299. 

4  c.  water 

2  c.  sugar 

2  c.  orange  juice 

£  c.  lemon  juice 

Grated  rind  of  two 

oranges      and     £ 

lemon 

RECIPE   300. 

2  c.  milk 

2  c.  thin  cream 

1  c.  sugar 

2  tbs.  flour 
2  eggs 

1  tbs.  vanilla 

RECIPE    301. 

2  c.  thick  cream  and 
2  c.  milk,  or 

4  c.  thin  cream 
1  c.  sugar 
1  tbs.  vanilla 

RECIPE   302. 


ORANGE    ICE 

Make  a  sir-up  of  the  sugar  and  water  by 
boiling  the  mixture  ten  minutes.  Add  the 
fruit  juice  and  grated  rind  ;  mix  them  in  well ; 
cool  the  mixture,  strain  it,  and  freeze  it. 


PLAIN   ICE    CREAM 

Scald  the  milk.  Mix  the  sugar  and  flour 
thoroughly,  pour  on  the  hot  milk,  and  cook 
it  in  a  double  boiler  ten  minutes,  stirring  it 
often.  Beat  the  eggs ;  pour  in  the  cream, 
vanilla,  and  the  milk.  Put  the  two  liquids 
together  and  freeze  the  mixture. 

VANILLA   ICE    CREAM 

Mix  the  cream,  milk,  sugar,  and  vanilla. 
Put  the  mixture  into  a  freezer  and  freeze 
according  to  directions  (p.  163). 


STRAWBERRY   ICE    CREAM 

Omit  the  vanilla  from  the  above  recipe 
and  add  one  box  of  berries  which  have  been 
hulled,  washed,  and  crushed.  Freeze  the 
mixture  according  to  the  directions  on  p.  163. 

CHOCOLATE    ICE    CREAM 

Melt  the  chocolate,  add  the  hot  water, 
and  stir  the  mixture  until  it  is  smooth. 
Pour  it  into  the  cream,  add  the  sugar  and 
flavoring,  and  freeze  the  mixture. 


RECIPE    303. 

1  qt.  thin  cream 
|  c.  hot  water 

2  sq.    unsweetened 
chocolate 

1  c.  sugar 

1  ts.  vanilla 

RECIPE    304.  JUNKET   ICE    CREAM    WITH   PEACHES 

2  c.  milk  Mix  the  milk,  cream,  and  sugar ;    heat 
1  c.  heavy  cream  the  mixture  until  it  is  lukewarm ;   dissolve 
1  c.  sugar  the  junket  tablets  in  the  cold  water ;  add  it 


166  SECOND   YEAR 

1£  junket  tablets  to  the  cream  mixture.     Add  the  flavoring. 

1  tbs.  cold  water  Freeze  the  mixture. 

1  tbs.  vanilla  Mash  the  peaches,  and  when  the  cream  is 
£  c.  peaches  nearly  frozen,  add  the  fruit  and  continue  the 

freezing  until  the  mixture  is  stiff. 

RECIPE  305.  FRUIT   ICE    CREAM 

3  c.  canned  apricots  Place  a  strainer  over  a  large  bowl,  mash 

3  lemons  (juice)  the  bananas  and  apricots  into  it.     Rub  the 

3  oranges  (juice)  fruits  through  the  strainer,  using  the  juice 

4  bananas  of  the  lemons  and  oranges  and  the  cold 
3  c.  sugar  water  to  help  in  the  sifting.     Add  the  cream 

2  c.  water  and  and  sugar  and  freeze  the  mixture. 
2  c.  thin  cream,  or  The  cream  may  be  omitted. 

2  c.  milk 

PRESERVING  FOODS 

Variety  of  Preserved  Foods.  —  You  will  find  it  interesting 
to  observe  lists  of  preserved  foods  because  they  are  so  great 
in  variety  and  come  from  so  many  different  countries,  and  are 
used  so  much  on  our  tables.  What  countries  furnish  foods 
preserved  in  one  way  or  in  another  for  our  Christmas  dinners  ? 
How  many  different  kinds  of  preserved  food  can  you  count  in 
the  grocery  when  you  buy  provisions  ? 

Time  for  Studying  Preserving  Process.  —  All  preserving 
by  a  cookery  class  or  by  the  housekeeper  should  De  done  at 
the  time  of  year  when  the  particular  food  to  be  preserved 
is  abundant  and  inexpensive,  and  when  it  is  at  the  most  per- 
fect state  of  its  development.  Overripe  fruits,  for  example, 
will  give  less  satisfactory  preserved  results  than  fruit  which 
is  perfectly  ripe. 

Ways  in  which  Food  may  be  Preserved.  —  All  of  the 
following  varying  methods  are  used  in  the  preservation  of 
foods :  — 

Freezing  or  packing  in  ice ;  for  example,  poultry  and  fish. 

Cold  storage ;  for  example,  milk,  butter,  meat,  and  eggs. 


PRESERVING  FOODS  167 

Excluding  air ;  for  example,  eggs  coated  with  vaseline,  or 
covered  with  silicate  of  soda,  and  grapes  packed  in  bran. 

Salting ;  for  example,  meat  and  fish. 

Drying ;  for  example,  currants,  apples,  apricots. 

Sugaring ;  for  example,  jam  and  fruit  juices. 

Canning ;  for  example,  vegetables,  fruits,  and  meats. 

Pickling;  for  example,  cucumbers,  onions,  and  fruits. 

Using  antiseptics ;  a  process  which  under  pure  food  laws  is 
decreasing,  as  it  may  be  dangerous  to  the  consumer. 

Sterilizing.  —  Sterilizing  is  a  process  mentioned  above.  It 
means  the  destroying  of  all  germs.  This  is  done  by  means 
of  heat,  and  usually  by  heat  at  the  temperature  of  boiling 
water.  Sterilizing  and  arranging  for  the  exclusion  of  germs 
are  the  real  purposes  of  canning.  In  this  process  all  utensils 
as  well  as  the  food  itself  must  be  sterilized. 

Method  of  Sterilizing.  —  Wash  one  large  dishpan  and  a 
large,  shallow  milk  pan,  and  partially  fill  both  with  cold  water. 

In  the  first  pan  place  jars,  laying  them  on  their  sides,  and 
in  the  second  pan  covers  of  jars,  spoons,  and  cups  used  for 
canning.  Allow  the  water  in  both  pans  to  boil  for  ten  min- 
utes. This  should  be  done  immediately  before  the  jars  are 
to  be  used. 

Canning  Fruits.  —  Canning  fruits,  in  the  ordinary  sense, 
means  the  cooking  of  fruit  either  in  a  heavy  or  thick  sirup 
or  in  a  light  sirup,  putting  it  into  sterile  jars,  and  sealing  it  at 
once.  In  canning  it  is  necessary  to  work  quickly  so  as  not 
to  allow  new  germs  to  collect  on  the  sterilized  material. 

Firm  and  not  overripe  fruit  should  be  selected  and  a  silver 
knife  should  always  be  used  for  paring. 

Proportions  commonly  used  in  Canning  Sirups:  — 

Heavy  sirup  —  2  c.  sugar  to  J  c.  water. 

Thick  sirup  —  1  c.  sugar  to  1  c.  water. 

Light  sirup  —  1  c.  sugar  to  2  c.  water. 

Boil  the  sirups  ten  minutes  and  skim  off  any  scum. 


168  SECOND    YEAR 

The  choice  of  a  thick  or  a  thin  sirup  depends  on  the  kind  of 
fruit ;  the  acid  fruits,  needing  much  sugar,  call  for  thick  sirup ; 
the  milder  fruits  can  be  preserved  in  thin  sirup. 

The  fruit  in  all  cases  should  be  cooked  in  the  sirup  until 
it  is  tender. 

Filling  Jars.  —  First,  provide  new  rubbers  for  the  jars 
every  year.  When  ready  to  put  the  fruit  into  the  jars,  slip  a 
broad  skimmer  under  the  jar  and  lift  it;  drain  the  water 
from  the  jar,  and  set  it  in  the  milk  pan.  Dip  the  rubber 
into  boiling  water  and  put  it  smoothly  on  the  jar.  Fill  the 
jar  to  overflowing  with  the  boiling  fruit  and  sirup.  Slip  a 
spoon  handle  around  inside  of  the  jar  in  order  to  allow  air 
bubbles  to  rise  to  the  top  and  escape,  and  also  to  pack  the  fruit 
solidly.  Then  put  on  the  cover  and  fasten  it.  Place  the  jar 
on  a  board,  avoiding  a  cold  draft,  and  let  it  stand  overnight. 

Before  putting  the  jar  away,  wipe  the  outside  thoroughly 
and  label  it.  Set  it  in  a  dark  closet,  and  examine  it  after  one 
week  to  see  if  any  air  bubbles  appear.  If  so,  scald  the  fruit 
again  and  proceed  as  before. 

RECIPE    306.  RASPBERRIES    AND    CURRANTS 

1\  qt.  raspberries  Pick  over  the  fruit  and  wash  and  drain  it. 

1  qt.  currants  Put  the  currants,  a  few  at  a  time,  into  the 
4  c.  sugar  preserving  kettle,  and  mash  them  with  a 

wooden  masher.  Cook  them  slowly  one 
hour,  then  strain  the  juice  through  thick 
cheesecloth.  Return  the  juice  to  the  kettle, 
add  the  sugar,  and  cook  the  sirup  slowly 
about  twenty-five  minutes.  Add  the  rasp- 
berries (when  the  sirup  is  boiling)  one  quart 
at  a  time.  Boil  the  fruit  about  three  min- 
utes, then  put  it  into  jars.  Repeat  the 
process  until  all  the  raspberries  are  cooked. 

RECIPE   307.  BLUEBERRIES 

6  qt.  berries  Pick  over  the  berries  and  wash  and  drain 

2  c.  sugar  them.     Put  the  water,  berries,  and  sugar 


PRESERVING  FOODS 


169 


1  c.  water 


RECIPE    308. 


RECIPE    309. 


RECIPE    310. 


RECIPE   311, 


RECIPE   312. 


into  the  preserving  kettle  and  heat  them 
slowly.  Boil  them  fifteen  minutes.  Put 
them  into  jars. 

STRAWBERRIES 

Use  equal  weights  of  sugar  and  straw- 
berries. Put  the  berries  into  the  preserving 
kettle  in  layers,  sprinkling  sugar  over  each 
layer.  Place  the  kettle  on  the  range  and 
heat  the  fruit  and  sugar  to  the  boiling  point. 
Skim  off  the  scum.  Boil  the  fruit  twelve 
minutes.  Put  it  into  sterilized  tumblers  or 
small  jars. 

PEACHES 

Put  the  peaches  into  boiling  water,  and 
let  them  stand  just  long  enough  to  soften 
the  skin.  Remove  the  skins,  cut  the  fruit 
into  halves  and  take  out  the  stones,  or  the 
peaches  may  be  put  up  whole.  Cook  them 
in  sirup  until  they  are  tender  (for  rules  for 
sirup,  see  p.  167).  Put  the  fruit  into  jars. 

PLUMS 

Wash  the  plums,  and  prick  them  to  pre- 
vent their  bursting;  add  the  plums  to 
sirup  (p.  167) ;  and  cook  them  until  they  are 
tender  (about  three  minutes).  Put  them 
into  jars. 

PEARS 

After  washing  the  pears,  pare  them  and 
cut  them  into  halves  and  remove  the  cores. 
Put  them  into  cold  water.  Make  a  thin 
sirup  (p.  167). 

If  working  alone,  cook  only  enough  pears 
to  fill  one  jar  at  a  time. 

QUINCES 

Wash,  pare,  quarter,  and  core  the  quinces. 
Put  them  into  preserving  kettle  and  cover 
them  with  boiling  water.  Cook  them  slowly, 
or  until  they  are  tender.  Make  a  heavy 


170 


SECOND   YEAR 


RECIPE   313. 


sirup  (p.  167).  Add  the  quinces  to  the 
sirup,  a  small  quantity  at  a  time ;  cover  the 
kettle  and  let  the  quinces  cook  slowly  or 
until  they  are  a  dark  red  color.  Put  the 
fruit-  into  jars.  If  cooked  too  rapidly, 
quinces  will  not  have  the  attractive  rich,  red 
color  to  be  gained  by  slow  cooking. 

CRAB    APPLE 

Wash  the  fruit,  and  remove  the  blossom 
end.  Use  heavy  sirup  (p.  167).  Cook  the 
fruit  in  the  boiling  sirup  until  it  is  tender 
(from  thirty  to  forty-five  minutes).  Put  it 
into  jars. 


RECIPE   314. 

\  pk.  pears 

2  Ib.  brown  sugar 


PICKLING 

SWEET   PICKLED    PEARS 

Boil  the  vinegar,   sugar,  and  cinnamon 
together  for  fifteen  minutes.     Wash,  pare, 


1  oz.  stick  cinnamon     quarter,  and  core  the  pears  ;  put  two  whole 


Cloves 

2  c.  vinegar 


RECIPE   315. 

\  pk.  peaches 

2  Ib.  brown  sugar 

1  oz.  stick  cinnamon 

1  tbs.  whole  cloves 

2  in.  piece  of  ginger 
root 

2  c.  vinegar 

RECIPE   316. 

4  c.  sugar 

2  tbs.  cinnamon 

1  tbs.  whole  clove 

2  c.  vinegar 
Watermelon  rind 


cloves  into  each  quarter.  Cook  a  few 
pears  at  a  time,  in  sirup,  until  they  are 
tender.  Put  them  into  jars. 

SPICED    PEACHES 

Tie  the  spices  in  a  cheesecloth  bag. 
Boil  the  vinegar  and  sugar  together  for 
ten  minutes  ;  add  the  spices. 

Scald  the  peaches,  peel  them,  and  cook 
them  in  sirup  until  they  are  tender. 

Put  them  into  jars.  ^ 

SWEET  PICKLED    WATERMELON 
Pear  the  watermelon  rind.     Cut  it  into 

two-inch  squares  and   cook   it   in  boiling 

water  until  it  is  tender. 

Put  the  vinegar,  sugar,  and  spices  (tied 

in  a  cheesecloth    bag)  into    a  preserving 


PICKLING 


171 


RECIPE   317. 


RECIPE   318. 

5  pk.  green  tomatoes 
|  small  cauliflower 

3  small  cucumbers 
1  bunch  celery 

1  pt.  small  onions 

2  green  peppers 

2  tbs.  mustard  seed 
2  tbs.  cinnamon 
1  tbs.  cloves 
1  tbs.  allspice 

1  tbs.  pepper 

2  c.  salt 

2  qts.  vinegar 

RECIPE   319. 
12  ripe  tomatoes 

4  red       peppers 
(chopped  fine) 

6  large       onions 
(chopped  fine) 

f  c.  brown  sugar 

2  tbs.  cloves 

2  tbs.  allspice 

2  tbs.  cinnamon 

1  tbs.  salt 

^  ts.  grated  nutmeg 

2 1  c.  vinegar 


kettle,  boil  the  mixture  ten  minutes,  and 
then  cook  it  slowly  for  about  two  hours,  or 
until  the  sirup  is  thick.  Add  the  melon 
rind  and  simmer  it  about  one  hour.  Put 
it  into  jars. 

TOMATOES 

Scald  tomatoes,  remove  the  skins,  and  cut 
the  tomatoes  into  quarters.  Put  them  into 
a  preserving  kettle  and  heat  them  slowly; 
then  boil  them  about  fifteen  minutes, 
stirring  them  often,  skimming  off  the  scum 
frequently.  Put  them  into  jars. 

CHOW    CHOW 

Prepare  the  vegetables  and  cut  them  into 
small  pieces.  Put  them  into  a  large  pre- 
serving kettle  and  sprinkle  them  freely  with 
2  c.  salt.  Let  them  stand  at  least  twenty- 
hour  hours,  then  drain  them.  Boil  the 
vinegar  and  spices  together  for  ten  minutes  ; 
add  the  vegetables  and  cook  them  until 
they  are  thoroughly  soft.  This  chow  chow 
may  be  kept  in  a  stone  jar. 

NOTE.  —  Whole  spice  may  be  used  instead 
of  ground  spice. 


CHILI   SAUCE 

Scald  the  tomatoes,  remove  the  skins,  and 
slice  the  tomatoes.  Chop  the  peppers  and 
onions.  Put  the  vinegar,  sugar,  and  spices 
into  a  preserving  kettle,  add  the  prepared 
vegetables,  and  cook  them  slowly  from  two 
and  one  half  to  three  hours.  Put  the  chili 
sauce  into  air-tight  jars. 


172  SECOND   YEAR 

RECIPE   320.  TOMATO    CATCHUP 

12  ripe  tomatoes  Scald  the  tomatoes  and  remove  the  skins. 

3      green      peppers     Put  all  the  ingredients  into  a  preserving 

(chopped)  kettle  and  cook  them  about  seven  hours, 

3  large       onions     stirring   them  often.     Strain  the  catchup 
(chopped)  and  pour  it  into  sterilized  bottles  and  seal 

2  tbs.  salt  them. 

£  c.  brown  sugar 
2  tbs.  cinnamon 
1  tbs.  ginger 
1  tbs.  mustard 

4  e.  vinegar 

JELLIES 

Jellies  are  made  of  cooked  fruit  juice  and  sugar.  Equal 
parts  of  each  are  generally  used. 

Materials  for  Making.  —  Fresh  fruits,  such  as  cranberries, 
crabapples,  quinces,  grapes,  currants,  and  underripe  black- 
berries, are  the  fruits  whose  juices,  together  with  sugar  and 
sometimes  water,  are  usually  chosen  for  jelly  making. 

Utensils  Required.  —  Agate  or  porcelain-lined  saucepan. 

Silver  or  wooden  spoon. 

Shallow  pan  for  heating  sugar. 

Plate  for  testing. 

Cheesecloth  for  straining. 

Pitcher  for  pouring. 

Method  of  Making.  —  First  prepare  the  fruit,  remembering 
the  following  facts :  — 

All  fruit  selected  should  be  firm  and  not  overripe. 

Large  fruits  should  be  washed  and  cut  into  pieces. 

Small  fruits  should  be  washed,  drained,  and  stemmed. 

Large  fruits  require  cooking  until  they  are  soft,  in  water 
enough  to  cover  them. 

Small  watery  fruits  such  as  grapes  and  currants  supply  all 
water  needed. 

In  cooking  the  fruit  it  is  necessary  to  remember  that  hard 


JELLIES  173 

boiling  causes  jelly  to  crystallize  or  granulate,  and  that  gentle 
simmering  without  stirring  makes  it  fine  and  clear.  Then 
these  directions  should  be  followed  :  — 

Heat  the  fruit  slowly  until  juice  flows,  stirring  or  not  accord- 
ing to  special  directions  for  the  fruit  used. 

Straining.  —  Remove  the  saucepan  from  the  fire  and  strain 
the  juice  through  a  double  cheesecloth,  or  flannel  bag. 

Suspend  the  bag  over  a  dish  and  allow  the  juice  to  drip, 
but  do  not  squeeze  the  bag. 

The  bag  may  be  squeezed  at  end  of  dripping  process,  and 
juice  which  is  squeezed  through  the  bag  may  be  used  for  mar- 
malade or  second-grade  jelly;  produced  in  this  way  the  jelly 
will  lack  the  clearness  of  first-quality  jelly. 

Heating  Sugar.  —  Measure  one  cup  of  sugar  for  every  cup 
of  fruit  juice  and  place  it  in  a  shallow  pan  in  the  oven  to  heat. 
Stir  it  frequently  to  prevent  its  burning. 

Cooking  Juice.  —  Put  the  strained  juice  into  saucepan  and 
boil  it  about  twenty-five  minutes.  Skim  it  carefully  with  a 
silver  spoon.  Add  an  equal  quantity  of  the  heated  sugar 
and  cook  the  mixture  slowly  until  the  sugar  is  dissolved ;  then 
boil  it  for  ten  minutes. 

Trying  or  Testing  Jelly.  —  Take  out  a  small  quantity  of 
the  sirup  with  a  spoon  and  pour  it  upon  a  cold  plate.  Set  it 
in  cool  place.  If  it  is  sufficiently  cooked,  the  juice  will  stiffen 
or  jell  in  a  few  minutes.  Pour  the  cooked  juice  into  a  hot, 
sterilized  pitcher. 

Putting  into  Tumblers.  —  Pour  the  juice  into  sterilized 
tumblers,  and  when  they  are  cool,  cover  them  with  tin  covers 
or  melted  paraffin,  or  with  disks  of  thick  white  paper  one  half 
inch  larger  in  diameter  than  top  of  glass.  Wet  the  paper 
disks  with  a  mixture  made  of  beaten  white  of  one  egg  and 
1  tbs.  cold  water,  and  use  them  as  covers,  pressing  down  the 
edges  to  the  sides  of  the  glass  to  fasten  them. 

Set  the  tumblers  away  in  a  cool,  dark  place. 


174 

RECIPE  321. 

1  qt.  cranberries 

2  c.  water 
Sugar 


RECIPE  322. 


RECIPE  323. 


SECOND   YEAR 

CRANBERRY    JELLY 

Pick  over  the  berries  and  wash  them ;  cook 
them  with  the  water  in  a  preserving  kettle 
for  ten  minutes.  Strain  the  juice  through 
cheesecloth.  Measure  the  juice,  add  one 
hah3  as  much  heated  sugar,  and  boil  the 
mixture  for  ten  minutes  longer.  Put  the 
jelly  into  sterilized  glasses. 

QUINCE    JELLY 

Use  parings,  cores,  and  all  imperfect 
pieces  cut  from  the  fruit  used  in  canning 
quinces.  Cut  these  pieces  very  fine  and 
put  them  into  a  preserving  kettle.  Allow 
one  quart  of  water  to  every  two  quarts  of 
fruit  and  parings.  Put  the  kettle  over  the 
fire  and  cook  the  fruit  gently  two  and  one 
half  hours.  Strain  the  juice  and  proceed  as 
in  general  directions  for  jelly  making. 

GRAPE   JELLY 

Acid  grapes  or  grapes  underripe  rather 
than  very  sweet  ones  are  best  for  this  jelly. 
Wild  grapes  make  a  delicious  jelly.  Re- 
move all  stems  from  the  grapes,  wash  and 
drain  the  grapes  and  put  them  into  a  pre- 
serving kettle,  and  crush  them  with  a 
wooden  masher.  Stir  them  to  prevent 
their  burning.  Cook  them  until  the  seeds 
separate  from  the  pulp.  Strain  the  juice 
through  a  jelly  bag,  but  do  not  press  it. 
Measure  the  juice,  and  add  an  equal 
quantity  of  heated  sugar  to  the  grape 
juice.  Put  the  mixture  into  the  kettle  and 
cook  it  (stirring  it  occasionally)  and  allow 
it  to  boil  about  twenty-five  minutes.  Put 
the  jelly  into  a  hot  sterilized  pitcher  and 
from  it  fill  sterile  tumblers.  Let  them 
Stand  overnight  and  then  cover  them. 


MARMALADES  175 

MARMALADES 

Marmalades  are  made  from  the  juice  and  pulp  of  fruits 
with  an  equal  quantity,  or  a  little  less,  of  sugar,  and  are 
sometimes  called  second-quality  jelly. 

Suitable  Fruits.  —  Marmalades  may  be  made  of  grapes, 
quinces,  oranges,  grape  fruit,  or  peaches. 

Method  of  Making.  —  Marmalades  require  great  care  in 
cooking  as  they  are  apt  to  stick  to  the  preserving  kettle  and 
burn  on.  When  large,  the  fruits  should  be  washed  and  cut 
into  pieces ;  when  small,  they  should  be  washed,  drained,  and 
stemmed. 

Weigh  the  fruit  and  allow  as  much  sugar  as  yon  have  fruit, 
or  if  you  prefer  to  have  the  marmalade  less  sweet,  use  f  Ib. 
of  sugar  to  1  Ib.  fruit. 

Next  rinse  the  preserving  kettle  with  cold  water  that  it 
may  be  somewhat  moist  on  the  bottom  and  sides. 

Put  alternate  layers  of  fruit  and  sugar  into  the  kettle, 
beginning  with  fruit. 

In  cooking  the  fruit,  heat  it  slowly  and  stir  it  frequently  in 
order  to  break  the  fruit  up  as  much  as  possible. 

Cook  it  slowly  for  about  two  hours  until  the  mixture  is 
thick. 

Put  it  into  sterilized  tumblers  or  small  jars ;.  cover  them 
with  tin  lids  or  with  waxed  paper. 

RECIPE  324.  ORANGE    MARMALADE 

5  Ib.  oranges  Peel  the  oranges  and  lemons  ;    cut  the 

3  lemons  peel  into  quarters,   cover  it  with  boiling 

5  Ib.  sugar  water,  and  cook  it  until  it  is  tender.     Drain 

Boiling  water  the  peel  and  scrape  all  white  peel  from  it. 

Cut  the  peel  into  narrow  strips.     Slice  the 

oranges  and  lemons,   rejecting   seeds  and 

tough  stringy  portions.     Put  the  fruit  into 

a  preserving  kettle  and  cook  it  about  one 


176 


SECOND  YEAR 


RECIPE  325. 

1  large  grapefruit 

2  large  navel  oranges 
1  lemon 

5  Ib.  sugar 

18  c.  cold  water 


RECIPE  326. 

5  Ib.  peaches 
5  Ib.  sugar 

3  lemons  (juice) 

4  c.  water 


hour  in  4  cups  of  water ;  add  the  peel  and 
sugar  and  cook  the  mixture  slowly  about 
two  hours,  or  until  the  sirup  is  thick.  Put 
the  marmalade  into  sterilized  tumblers  or 
small  jars  and  cover  them. 

ORANGE  AND   GRAPEFRUIT    MAR- 
MALADE 

Wash  the  fruit,  cut  it  into  very  thin 
slices,  and  cut  the  slices  into  narrow  strips. 
Use  every  part  of  the  fruit  but  the  cores 
and  seeds.  Cover  the  fruit  with  the  water 
and  let  it  stand  twenty-four  hours ;  boil  it 
rapidly  uncovered  for  ten  minutes  and  let 
it  stand  another  twenty-four  hours ;  bring 
it  to  the  boiling  point,  add  the  sugar  and 
boil  it  two  hours,  or  until  the  jelly  point 
is  reached.  The  cooking  should  be  done 
in  a  broad,  shallow,  uncovered  .pan. 

PEACH    MARMALADE 

Scald  the  peaches  and  remove  the  skins. 
Cut  the  peaches  into  small  pieces.  Cook 
the  fruit  and  water  together  slowly  for 
about  one  and  a  half  hours,  or  until  the 
fruit  is  thoroughly  soft.  Stir  it  frequently. 
Rub  the  cooked  fruit  through  a  strainer, 
return  it  to  the  kettle,  add  the  sugar  and 
lemon  juice,  and  cook  it  about  one  half 
hour  longer,  stirring  it  occasionally.  Put 
it  into  sterilized  glasses. 

Apricot,  quince,  plum,  and  prune  mar- 
malades may  be  made  in  like  manner. 


SUGAR 

It  is  suggested  that  lessons  on  sugar  and  candy  be  given  dur- 
ing the  week  preceding  Christmas,  when  sweets  will  be  espe- 
cially useful  to  children  as  gifts  to  their  friends. 


CANDY  MAKING  177 

Sources  and  Nature  of  Sugar.  —  Sugars  are  widely  dis- 
tributed in  nature.  They  are  found  principally  in  the  juice 
of  sugar  cane,  in  the  sap  of  the  sugar  maple  tree,  and  in  sugar 
beets. 

Sugar  differs  from  starch  in  appearance,  in  its  sweet  taste, 
and  in  being  soluble  in  cold  water.  Its  food  value  is  about  the 
same  as  that  of  starch,  and  all  starches  must  be  converted 
into  sugar  before  they  can  be  assimilated. 

Sugar  is  pleasing  to  the  taste,  and  one  of  the  best  heat- 
giving  and  force-producing  foods.  That  is  one  reason  why 
children  who  are  naturally  more  active  than  adults  are  eager 
for  sweets.  In  moderate  quantities  it  is  easily  digestible, 
and  much  more  can  be  digested  by  people  who  work  in  the 
open  air  than  by  those  who  work  indoors. 

Kinds.  —  There  are  three  principal  classes  of  sugar :  — 

Cane  sugar  or  sucrose. 

Grape  sugar  or  glucose. 

Milk  sugar  or  lactose. 

Cane  sugar,  or  sucrose,  is  obtained  from  sugar  cane,  beets, 
and  the  sugar  maple. 

Grape  sugar,  or  glucose,  is  found  in  abundance  in  grapes, 
and  in  smaller  quantities  in  many  other  fruits.  It  is  only  half 
as  sweet  as  cane  sugar. 

Milk  sugar,  or  lactose,  is  obtained  from  milk. 

Honey  contains  both  cane  sugar  and  grape  sugar. 

Products  of  Sugar  Cane.  —  The  juice  of  the  sugar  cane  is 
made  into  seven  common  forms  of  sweetening.  They  are 
molasses,  sirup,  brown  sugar,  loaf  sugar,  granulated  sugar, 
powdered  sugar,  and  confectioner's  sugar. 

CANDY  MAKING 

Candy  is  a  useful  article  of  food  when  eaten  at  proper 
times  and  in  proper  quantities. 


178  SECOND    YEAR 

One  way  to  avoid  an  excess  in  the  amount  taken  is  to  eat 
it  at  the  close  of  a  meal.  When  eaten  between  meals,  it  spoils 
the  appetite  for  other  foods,  as  well  as  tempts  one  to  eat  too 
much  of  it. 

Home-made  candy  is  cheaper  and  purer  than  that  generally 
bought  at  the  stores.  Much  of  the  candy  bought  is  made 
from  impure  sugar  and  flavorings,  and  sometimes  dangerous 
coloring  matter  has  been  found  in  cheap  candy.  * 

Candy  Makers'  Terms.  —  Candy  makers  use  soft  ball,  hard 
ball,  thread,  and  the  crack  to  describe  sugar  at  different  stages 
in  its  cooking. 

Soft  ball  means  sugar  cooked  till  a  little,  dropped  into  cold 
water  and  rolled  between  the  fingers,  becomes  a  soft  ball. 

Hard  ball  means  sugar  cooked  till  a  little,  dropped  into 
cold  water  and  rolled  between  the  fingers,  becomes  a  hard 
ball. 

Thread  means  sugar  cooked  till  a  drop  let  fall  from  a  spoon 
spins  itself  into  a  fine  thread. 

The  Crack  means  sugar  cooked  till  it  becomes  brittle  if 
dropped  into  cold  water. 

Helps  to  Successful  Candy  Making.  —  Before  starting  to 
make  candy  have  ready  all  materials  and  utensils  for  cooking. 
If  nuts  are  to  be  used,  have  them  ready  also.  Have  the  pans 
buttered.  Have  cold  water  ready  in  which  to  try  the  candy. 
After  pouring  the  cooked  candy  into  the  pan,  do  not  mar  its 
surface  by  putting  the  scrapings  from  the  pan  on  it. 

HARD  CANDIES 

RECIPE  327.  PEANUT   BRITTLE 

2  c.  sugar  Put  the  peanuts  into  a  slightly  buttered 

1         c.         peanuts     tin  pan  and  set  it  on  the  back  of  the  range. 

(chopped  fine)          Cook   the   sugar   in   an   iron   frying   pan, 

stirring  it  constantly  that  it  may  not  burn. 


HARD  CANDIES 


179 


RECIPE  328. 

2  c.  molasses 

.  1  c.  brown  sugar 

3  tbs.  butter 
1  tbs.  vinegar 


RECIPE  329. 

2  c.  sugar 
5  c.  vinegar 
2  tbs.  butter 


RECIPE  330. 

2     c.    light    brown 
sugar 

1  c.  molasses 

2  tbs.  water 

2  tbs.  lemon  juice  or 
vinegar 

1  ts.  salt 

2  tbs.  butter 

1  ts.  vanilla 

RECIPE  331. 

2  c.      granulated 
sugar 

£  c.  water 

1  ts,  lemon  juice 


When   the  sugar  is   a  clear,  yellow  sirup, 
pour  it  over  the  peanuts. 

Cut  the  candy  into  squares  while  it  is 
still  warm. 

MOLASSES    CANDY 

Mix  the  molasses,  sugar,  and  butter 
together ;  put  the  mixture  into  a  saucepan 
and  cook  it  slowly  until  the  sugar  is  dis- 
solved. Boil  it  until  it  forms  a  hard  ball 
when  dropped  into  cold  water.  Add  the 
vinegar  and  continue  the  cooking  until  the 
mixture  will  become  brittle.  Pour  it  into 
a  buttered  pan  and  mark  it  off  into  squares 
while  it  is  warm. 

VINEGAR    CANDY 

Mix  all  the  ingredients  together  in  a 
saucepan.  Stir  the  mixture  over  the  fire 
until  the  sugar  is  dissolved,  and  occasionally 
afterward.  Boil  it  until  it  is  brittle  when 
tried  in  cold  water.  Pour  it  on  a  buttered 
plate  to  cool,  and  mark  it  into  squares 
while  it  is  warm. 

BUTTER    TAFFY 

Boil  the  first  five  ingredients  together 
until  the  sirup  forms  a  hard  ball  in  cold 
water.  Add  the  butter  and  continue  the 
cooking  until  the  mixture,  when  tested, 
becomes  brittle.  Remove  it  from  the 
fire,  add  the  vanilla,  and  pour  the  taffy 
into  a  buttered  pan.  When  it  is  nearly 
cool,  mark  it  into  squares. 

BARLEY   SUGAR 

Mix  all  the  ingredients  together  in  a 
saucepan.  Put  the  mixture  over  the  fire 
and  boil  it  without  stirring  it  until  the 
sirup  begins  to  turn  light  yellow,  or  be- 


180 


SECOND   YEAR 


comes  brittle  when  dropped  into  cold  water. 
Pour  it  into  a  buttered  pan,  and  when  it  is 
nearly  cool,  mark  it  into  squares. 

This  candy  is  used  to  cover  fruits  and 
nuts,  which,  when  so  covered,  are  called 
glace  fruits  or  glace  nuts. 


RECIPE  332. 

3  c.  sugar 

|  ts.  cream  of  tartar 

\  ts.  vanilla 

£  c.  water 


RECIPE  333- 


SOFT  CANDIES 

PLAIN   FONDANT 

Put  the  sugar,  cream  of  tartar,  and  water 
into  an  agate  saucepan  and  stir  the  mixture 
thoroughly.  Place  it  on  the  range  and  heat 
it  slowly  to  the  boiling  point.  Boil  it  with- 
out stirring  it  until  the  sirup  threads,  or 
until  it  forms  a  soft  ball  in  cold  water. 
After  the  sirup  has  been  boiling  a  few 
minutes  sugar  will  adhere  to  sides  of  the 
saucepan.  This  should  be  removed  by 
washing  it  off  with  a  piece  of  soft  cloth 
dipped  in  cold  water.  When  the  fondant 
is  cooked,  add  the  vanilla,  pour  the  sirup 
slowly  on  a  large  platter,  and  let  it  stand 
until  it  is  nearly  cool,  or  until  it  can  be 
handled.  Knead  it,  like  bread  dough,  until 
it  is  perfectly  smooth.  Put  it  into  a 
covered  jar  and  let  it  stand  at  least  twenty- 
four  hours  before  using  it. 

Fondant  is  used  in  many  ways  :  plain, 
for  the  centers  of  chocolate  creams  and 
bonbons,  mixed  with  coconut,  nuts, 
candied  cherries,  dates,  figs,  etc.,  and  as 
frosting  for  cakes. 

Any  other  flavoring  may  be  substituted 
for  vanilla. 

CHOCOLATE   FONDANT 

Add  two  squares  of  grated  chocolate  to 
the  ingredients  for  plain  fondant  and  cook 
them  as  in  No.  332. 


SOFT   CANDIES 


181 


RECIPE  334. 


RECIPE  335. 

2    c.    maple    sugar 
(broken  up  small) 
1  c.  white  sugar 
J  ts.  cream  of  tartar 
1  c,  water 

RECIPE  336. 


RECIPE  337. 


RECIPE  338- 


RECIPE  339. 


RECIPE  340. 


COFFEE    FONDANT 

Add  strained,  strong  coffee  instead  of  the 
water  used  in  No.  332. 

MAPLE    FONDANT 

Make  according  to  No.  332. 


CREAM    MINTS 

Stir  fondant  over  hot  water  until  it  is 
melted.  Flavor  it  with  a  few  drops  of  oil 
of  wintergreen,  peppermint,  clove,  or  with 
orange  or  lemon.  Drop  the  fondant  from 
the  tip  of  a  teaspoon  on  oiled  paper. 

MAPLE    NUT   BAR 

Stir  maple  fondant  over  hot  water  until 
it  is  melted.  Add  one  cup  of  any  kind  of 
chopped  nut  meats.  Pour  the  mixture 
into  an  oiled  pan,  let  it  cool,  and  cut  it 
into  bars  with  a  sharp,  broad  knife. 

CREAMED    WALNUTS 
Halve  walnuts.     Make  a  small  ball  of 
white   fondant.     Press   a   half   walnut   on 
each  side  of  the  ball  and  flatten  it  slightly. 

CREAMED    DATES 

Wash  the  dates  thoroughly,  dry  them  and 
remove  the  stones.  Fill  the  hollow  dates 
with  small  pieces  of  white  fondant.  Press 
the  dates  into  shape  and  roll  them  in  fine 
granulated  sugar. 

OPERA   CARAMELS 

Stir  white  fondant  over  hot  water  until 
it  is  melted.  Add  one  cup  of  chopped 
nut  meats.  Pour  the  mixture  into  a  pan 
which  has  been  slightly  oiled  or  buttered. 


182 


SECOND    YEAR 


RECIPE  341. 

2    c.    light    brown 
sugar 

1  c.  milk 

2  sq.  chocolate 
2  tbs.  butter 

|  ts.  vanilla 


RECIPE  342. 
1  c.  brown  sugar 
1  c.  white  sugar 
f  C.  milk 
3  tbs.  butter 
1    c.    broken    nut 

meats  or 
1  c.  coconut 
i  ts.  vanilla 


When  it  is  nearly  cold,  cut  into  it  squares 
with  a  sharp  knife. 

CHOCOLATE   FUDGE 

Put  the  sugar,  milk,  chocolate,  and 
butter  into  a  saucepan  and  mix  them  well. 
Place  the  mixture  over  the  fire  and  heat  it 
slowly  to  the  boiling  point,  and  boil  it 
slowly  (without  stirring)  until  it  forms  a 
soft  ball  in  cold  water.  Take  it  from  the 
fire,  add  the  vanilla,  place  the  saucepan  in 
a  pan  of  cold  water,  and  beat  the  fudge 
until  it  is  creamy.  Pour  it  into  a  buttered 
pan  to  cool. 

BROWN  SUGAR  CANDY  OR  PINOCHE 
Cook  according  to  No.  341.  Add  the 
nut  meats  and  vanilla.  Beat  the  mixture 
until  it  is  thick,  pour  it  into  a  buttered 
pan,  and  when  it  is  nearly  cool,  cut  it  into 
squares. 


DIGESTIVE  PROCESSES 

WHILE  we  are  chewing  our  food,  the  first  step  in  digestion 
is  taking  place.  The  mouth  secretes  a  fluid  called  saliva, 
which  mixes  with  the  food.  The  saliva  contains  a  ferment 
which  changes  the  starch  in  the  food  to  a  more  soluble  sub- 
stance, a  kind  of  sugar.  The  amount  of  starch  digested  in 
the  mouth  depends  upon  the  length  of  time  we  hold  the  food 
in  the  mouth,  the  amount  it  is  chewed,  and  the  manner  in 
%which  the  food  has  been  cooked. 

When  the  food  leaves  the  mouth,  it  passes  down  the  food 
pipe  into  the  stomach.  Just  as  soon  as  the  food  reaches  the 
stomach  the  walls  of  the  stomach  begin  to  be  active.  They 
push  the  food  along  to  the  further  end,  mixing  it  with  another 
digestive  juice  called  the  gastric  juice.  This  juice  contains 
two  ferments  which  affect  only  the  proteid  foods,  changing 
them  into  soluble  substances.  All  the  time  the  food  is  in  the 
stomach  it  is  being  mixed  with  the  hydrochloric  acid  of  the 
gastric  juice  which  sterilizes  the  food  and  keeps  it  free  from 
bacteria. 

When  the  food  leaves  the  stomach,  it  passes  into  the  next 
organ  of  digestion,  the  small  intestine.  Upon  entering  the 
small  intestine  it  is  immediately  mixed  with  the  digestive 
juices  there.  These  juices  are  called  the  pancreatic  juice, 
the  intestinal  juice,  and  the  bile.  The  pancreatic  juice  con- 
tains a  ferment  which  will  change  starch  into  sugar;  a  fer- 
ment which  will  make  proteids  soluble,  and  another  which 
will  divide  the  fats  so  that  they  can  be  absorbed.  The  in- 
testinal juice  contains  ferments  which  act  on  foods  in  the  same 
way  as  the  pancreatic  juice.  In  this  way  any  starch  which 

183 


184  SECOND  YEAR 

escapes  the  saliva,  or  any  proteid  which  escapes  the  gastric 
juice,  can  be  digested  in  the  intestines. 

The  bile  is  not  really  a  digestive  juice,  but  mixes  with  the 
food  and  sterilizes  it.  All  the  time  the  food  is  in  the  small 
intestine  the  latter  keeps  contracting  in  a  wavelike  motion, 
moving  the  food  along  the  long  track  of  the  intestine. 

Nearly  all  of  the  food  is  absorbed  through  the  walls  of  the 
small  intestines.  The  food  which  is  not  absorbed  passes 
into  the  large  intestines,  where  the  absorption  continues; 
the  refuse  passes  out  of  the  body  as  waste  material. 

USES  OF  FOOD  TO  THE  HUMAN  BODY 

The  lining  of  the  intestines  is  covered  with  tiny  projec- 
tions called  villi.  These  take  the  digested  food  out  of  the 
intestines  and  give  it  to  the  blood.  The  blood  takes  the  sol- 
uble carbohydrates  and  proteids  to  the  liver.  If  there  is 
more  carbohydrate  than  is  needed  for  the  day's  use,  the  excess 
is  stored  in  the  liver  as  animal  starch.  The  rest  goes  to  the 
blood,  enters  the  muscles,  and  is  oxidized  to  produce  energy. 
If  we  have  still  an  excess,  it  is  stored  as  fat. 

The  proteids  leave  the  liver  and  pass  out  into  the  blood. 
The  nitrogen  in  the  proteids  is  used  to  replace  tissue  and  to 
build  new.  If  there  is  more  nitrogen  than  we  need,  it  passes 
from  the  body,  and  the  remaining  elements  hi  the  proteids 
are  used  to  produce  energy. 

The  fats  leave  the  intestine  through  the  villi  into  a  set  of 
vessels  called  the  lacteals.  These  empty  into  larger  vessels 
which  carry  the  fats  to  one  of  the  large  blood  vessels  in  the 
left  side  of  the  neck.  Here  the  fats  enter  the  circulation.  A 
large  part  of  the  fat  is  oxidized  to  furnish  energy.  All  of 
our  tissues  have  the  power  of  storing  excess  fat,  which  the 
body  uses  as  it  has  need. 


HOME  NURSING 

The  Sick  Room.  —  The  sick  room  should,  if  possible,  have 
a  southern  exposure,  and  at  least  two  windows.  The  farther 
removed  it  is  from  the  noise  of  the  house  and  street,  the  bet- 
ter it  will  be  for  the  patient. 

When  preparing  the  room  for  the  patient,  remove  any 
heavy  hangings  and  all  upholstered  furniture.  All  the  hang- 
ings -of  the  room  should  be  of  washable  material.  The  covers 
for  the  tables,  bureaus,  and  chairs,  etc.,  should  be  of  white 
linen.  The  bed  should  be  of  iron.  The  mattress  should  be 
of  hair.  Place  the  bed  so  that  it  stands  out  from  the  wall 
on  all  sides,  and  so  that  the  light  from  the  windows  does  not 
come  directly  in  the  patient's  eyes.  There  should  be  one 
table  beside  the  bed  for  the  patient's  bell,  books,  etc.,  and 
one  on  the  other  side  of  the  room  for  the  nurse's  charts, 
medicines,  etc. 

The  room  should  be  carefully  swept  each  day.  A  hard- 
wood floor  is  the  easiest  to  keep  clean.  If  the  floor  is  bare, 
wrap  the  broom  in  a  cloth,  for  this  will  take  up  the  dust 
with  very  little  noise.  If  the  room  is  carpeted,  sweep  it 
with  a  damp  broom.  Always  dust  with  a  duster  which  has 
been  dampened  in  some  mild  antiseptic  solution. 

The  air  in  the  room  mugt  be  kept  as  fresh  as  the  air  out- 
side. This  can  be  done  by  keeping  the  windows  open  slightly 
at  both  top  and  bottom,  being  careful  to  have  plenty  of  light 
but  warm  clothing  over  the  patient.  Twice  each  day  the 
windows  must  be  opened  wide,  and  the  air  completely 
changed.  Screens  should  be  placed  between  the  bed  and 
the  windows  to  prevent  draughts  coming  in  contact  with  the 

185 


186  SECOND  YEAR 

patient.     Do  not  let  the  temperature  go  above  70°  in  the 
daytime  or  68°  at  night. 

Care  of  the  Patient.  —  One  very  essential  point  in  the  care 
of  the  patient  is  the  making  of  the  bed.  Your  school  nurse 
will  show  you  the  proper  method  of  making  a  hospital  bed, 
and  how  to  change  it  if  the  patient  is  too  ill  to  sit  up  while 
the  bed  is  being  remade.  If  the  patient  has  long  hair,  brush 
it  and  braid  it  in  two  braids.  The  mouth  and  teeth  should 
be  kept  sweet  and  clean  by  brushing  and  rinsing  after  eating 
and  medicine  taking.  Keep  the  patient  comfortable  by  fre- 
quently rearranging  the  pillows  and  straightening  up  the  bed. 

The  normal  temperature  of  the  body  is  98°.  A  tempera- 
ture above  or  below  this  indicates  that  something  is  wrong 
somewhere.  The  temperature  should  be  taken  twice  a  day 
with  a  clinical  thermometer.  The  pulse  is  also  a  guide  to 
the  patient's  condition,  for  it  tells  the  condition  of  the  heart. 
To  take  the  pulse  requires  practice.  Your  school  nurse  will 
show  you  how  to  do  it  and  how  to  become  thoroughly 
acquainted  with  the  characteristics  of  a  healthy  pulse.  The 
average  pulse  of  a  man  is  60-70  beats  per  minute, 

of  a  woman  is  65-80  beats  per  minute, 
of  a  child  is  90-100  beats  per  minute. 

Your  manner  towards  the  patient  must  be  kind  and  consid- 
erate. In  order  to  care  for  the  patient  properly,  you  must 
take  time  for  rest  and  exercise  yourself.  Dress  in  some  light 
wash  material.  Do  not  whisper  in  the  sick  room  or  discuss 
the  symptoms  of  the  case  with  the  patient.  Do  not  lean  or 
sit'  on  the  bed.  Keep  all  the  windows,  chairs,  doors,  etc., 
oiled  so  that  they  cannot  squeak  and  annoy  the  patient. 

First  Aid.  —  One  of  the  chief  things  to  remember  in  all 
cases  of  sudden  accident  where  first  aid  is  necessary  is  self- 
control.  If  the  accident  is  severe,  send  for  the  doctor  at 
once,  and  in  the  meantime  do  what  you  can  to  make  the 
patient  comfortable.  Many  minor  cases  of  accident  can  be 


HOME   NURSING  187 

cared  for,  and  serious  results  prevented  by  prompt  attention 
from  a  member  of  the  family  who  understands  something  of 
the  circulation  of  the  blood,  infection  of  wounds,  causes  and 
treatment  of  sudden  unconsciousness,  and  antidotes  for 
poisons. 

Bleeding.  —  Blood  from  an  artery  is  bright  red,  and  flows 
rapidly  in  spurts.  Blood  from  a  capillary  is  bright  red,  but 
oozes  out  slowly.  Blood  from  a  vein  is  dark  blue,  flowing 
in  a  steady  uniform  stream.  The  quickest  method  of  stop- 
ping the  flow  of  blood  is  to  elevate  the  part,  and  apply  pres- 
sure above,  below,  and  on,  the  wound.  Make  a  compress  of 
a  clean  bandage,  and  bind  it  directly  on  the  wound  until  the 
bleeding  stops.  In  cases  of  severe  bleeding  bind  a  bandage 
tightly  above  the  wound,  stick  a  pencil  or  stick  through  this, 
and  turn  it  until  the  blood  vessel  has  been  closed.  This  is 
called  a  tourniquet.  Ice  causes  the  artery  walls  to  contract 
and  this  helps  to  stop  the  bleeding.  Alum,  vinegar,  and 
salt  all  act  in  the  same  way,  and  can  be  used  in  an  emer- 
gency. 

Nose  bleed  is  a  form  of  bleeding  which  is  sometimes  diffi- 
cult to  check.  Elevate  the  chin  and  the  arm  on  the  bleeding 
side,  and  apply  ice  to  the  back  of  the  neck  and  forehead. 
Snuff  up  salt  ice  water,  and  if  all  this  fails,  plug  the  nose 
with  wads  of  absorbent  cotton. 

Infection.  —  Modern  surgery  aims  at  the  prevention  of  in- 
fection by  bacteria.  An  aseptic  wound  is  a  wound  free  from 
bacteria,  and  an  antiseptic  is  a  substance  which  is  used  to 
keep  the  wound  surgically  clean.  Some  of  the  antiseptics 
which  are  used  now  are  hydrogen  dioxide  and  boric  acid. 
One  should  always  keep  some  good  antiseptic  in  a  convenient 
place,  with  a  package  of  antiseptic  gauze  and  a  roll  of  anti- 
septic bandage. 

In  caring  for  a  wound,  stop  the  bleeding  first.  Then  wash 
the  wound  carefully  with  an  antiseptic  solution,  and  bind  on 


188  SECOND  YEAR 

a  compress,  made  from  antiseptic  gauze  wet  with  an  anti- 
septic solution. 

Burns  and  Scalds.  —  Excluding  the  air  will  allay  the  pain 
of  a  burn  or  scald.  This  is  best  done  by  covering  the  burn 
with  cloths  wet  with  a  paste  of  baking  soda  or  of  boric  acid. 

If  a  burn,  however  slight,  covers  one  third  of  the  surface 
of  the  body,  particularly  if  the  patient  is  a  small  child,  a 
doctor  should  be  called  at  once,  for  the  shock  resulting  from 
such  a  burn  may  prove  fatal,  whereas  a  deep  burn,  unless 
the  nerves  and  blood  vessels  are  destroyed,  may  not  be  so 
serious.  When  the  skin  is  destroyed,  the  same  caution  must 
be  taken  against  infection  as  in  other  wounds. 

Sudden  Unconsciousness.  —  Unconsciousness  is  the  loss  of 
sensation  and  voluntary  motion.  The  following  rules  may 
be  followed  in  any  case  of  unconsciousness  :  — 

1.  Give  fresh  air.     Do  not  allow  crowding  around  the 
patient. 

2.  Loosen  the  patient's  clothing  at  neck  and  waist  and 
chest. 

3.  Lower  the  patient's  head  if  the  face  is  pale. 

4.  Put  a  pillow  under  the  patient's  head  if  the  face  is 
flushed. 

5.  Wet  the  patient's  face  with  cold  water. 

6.  Do  not  give  the  patient  stimulants  unless  you  are  sure 
it  is  a  case  of  fainting. 

Poisons.  —  In  most  cases  of  poisoning,  the  person  should 
be  made  to  vomit.  This  may  sometimes  be  accomplished 
by  putting  a  finger  down  the  throat  while  an  emetic  is  being 
prepared.  An  emetic  is  a  mixture  of  warm  water  with  salt 
or  mustard.  When  taken,  it  produces  the  feeling  of  nausea. 

A  physician  should  be  sent  for  at  once.  In  the  meantime, 
prepare  the  emetic  and  find  out  the  antidote  for  the  poison. 
The  right  antidote  will  act  chemically  on  the  poison  and 
produce  a  harmless  compound. 


HOME  NURSING 


189 


Poisons  may  be  divided  into  three  classes:  corrosives, 
irritants,  and  narcotics.  A  corrosive  poison  begins  to  burn 
the  tissues  instantly.  An  irritant  poison  enters  the  tissues, 
producing  inflammation.  A  narcotic  poison  tends  to  pro- 
duce unconsciousness. 


CORROSIVE  POISONS 

Acids 

Acetic  acid 

Oxalic  acid 

Hydrochloric  acid 
Carbolic  Acid 
Alkalies 

Ammonia 

Potash 

Lime 

IRRITANT  POISONS 


Arsenic 

Paris  green 

Rough  on  rats 
Mercury  White  of  egg. 

Corrosive  sublimate 

Calomel 
Iodine  Starch  paste. 


ANTIDOTES 

Some  alkali,   such  as  baking  soda  dis- 
solved in  a  little  water. 


Alcohol. 

Some  mild  acid,  as  vinegar  or  lemon  juice, 
sweet  oil  to  form  an  emulsion. 


ANTIDOTES 

An  emetic  of  mustard  and  water. 


NARCOTIC  POISONS 

Aconite 
Alcohol 


Chloroform 

Opium 
Laudanum 
Paragoric 
Morphine 


ANTIDOTES 

Emetic. 

Cold  applications  to  the  head,  heat  at  the 
feet,  smelling  salts. 

Artificial  respiration,  stimulants. 

Emetic  —  strong  black  coffee.  Keep  the 
patient  awake. 


HOUSEHOLD   SANITATION 

WE  have  in  the  home  two  kinds  of  dust ;  visible  or  dead 
dust,  and  invisible,  or  live  dust.  The  live  dust  consists  of 
microscopic  plants,  yeast,  bacteria,  and  mold.  The  dead 
dust  consists  of  bits  of  wood,  sand,  lint,  etc.  It  can  be 
removed  by  the  mechanical  means  of  brooms,  brushes,  and 
dusters.  But  the  invisible  or  live  dust  needs  scientific  treat- 
ment. It  is  this  dust  which  causes  disease  and  makes  our 
food  decay.  The  disposal  of  the  waste  material  which  at- 
tracts the  invisible  dust  is  always  a  problem,  and  the  house- 
keeper must  make  a  study  of  it  in  order  to  keep  the  house  in 
a  sanitary  condition. 

Inorganic  waste,  like  ashes,  tin  cans,  and  bottles,  is  useful 
for  other  purposes  and  can  be  readily  disposed  of  or  carted 
away  to  fill  in  unimproved  land.  All  waste  food  or  garbage, 
if  dried,  can  be  burned.  In  all  cities  there  are  laws  for  the 
disposal  of  waste  material  and  garbage,  which  you  should 
know  and  obey. 

The  public  sewer  takes  care  of  the  waste  water  and  human 
excreta.  If  there  is  not  a  sanitary  disposal  of  this  waste, 
dangerous  bacteria  develop  and  reach  the  body,  sometimes 
through  flies,  mosquitoes,  and  other  pests.  Pools  of  waste 
water  are  breeding  places  for  mosquitoes.  Outside  closets, 
if  near  the  source  of  drinking  water,  filter  through  the  soil 
and  pollute  the  water. 

The  water  system  of  drainage  consists  of  sinks,  closets, 
bathtubs,  etc.,  which  receive  the  sewage.  These  empty  into 
a  waste  pipe,  which  in  turn  empties  into  the  soil  pipe  con- 
nected with  the  main  sewer  in  the  street.  Each  of  these 

190 


HOUSEHOLD   SANITATION  191 

receptacles  is  trapped  before  it  enters  into  another  pipe. 
The  trap  consists  of  a  bend  in  the  pipe.  This  bend  is  to 
contain  the  last  water  which  goes  down.  It  is  called  the 
water  seal,  for  it  prevents  sewer  air  from  coming  up  through 
the  pipe.  Find  the  trap  in  the  sink  pipe  in  your  school 
kitchen  and  in  the  bathroom  at  home.  The  soil  pipe  is 
trapped  before  it  enters  the  main  sewer  in  the  street. 

This  system  of  drainage  requires  constant  care  to  keep  it 
in  a  sanitary  condition.  Substances  like  heavy  paper,  string, 
hair,  grease,  matches,  fruit  skins,  and  dust  should  never  be 
emptied  into  any  of  the  drains.  They  lodge  in  the  trap, 
stick  to  the  sides  of  the  pipes,  and  cause  a  great  deal  of 
trouble  in  the  disposal  of  soluble  waste  matter.  The  trap  in 
every  sink  should  be  flushed  with  a  solution  of  hot  water  and 
washing  soda  at  least  once  a  week,  and  all  traps  should  be 
occasionally  opened  and  cleaned.  Your  teacher  will  show 
you  how  to  do  this  with  the  trap  in  the  sink  in  the  school 
kitchen.  The  bathroom  toilet  needs  a  thorough  washing 
each  day,  and  once  in  a  while  a  bleaching  with  chloride  of 
lime. 

Disinfectants.  —  We  cannot  keep  the  house  absolutely  clean 
with  soap  and  water  only.  Bacteria  need  stronger  substances 
to  kill  them.  The  best-known  and  most  frequently  used  dis- 
infectants are  carbolic  acid  and  solutions  with  a  foundation 
of  chloride  of  lime.  A  five  per  cent  solution  of  carbolic  acid 
used  in  generous  quantities  is  always  satisfactory.  Carbolic 
acid  is  a  poison;  the  solution  should  be  kept  in  a  special 
place  and  carefully  labeled.  The  antidote  for  it  is  alcohol. 
Dry  chloride  of  lime  is  used  to  absorb  bad  odors  and  is  very 
effective  in  disinfecting  moist  material.  When  using  disin- 
fectants, you  must  remember  that,  in  order  to  destroy  all 
bacteria,  the  disinfectant  must  come  in  contact  with  the  sub- 
stance to  be  disinfected  and  must  remain  there  some  time. 


CARE  OF  BEDROOMS 

Order  of  Work. — A  girl's  bedroom  should  be  her  chief 
pride  and  she  should  enjoy  the  care  of  it. 

Each  morning  when  you  get  up,  turn  the  bed  covers  back 
over  the  foot  of  the  bed.  This  will  soon  get  to  be  a  habit. 
At  least  once  a  week  all  the  covers  should  be  removed  and 
allowed  to  hang  out  in  the  sunshine.  Before  leaving  the 
room  in  the  morning,  take  a  survey  of  it.  Hang  your  night- 
dress out  where  it  will  air,  put  away  any  clothes  that  are 
hanging  on  the  chairs.  Open  the  closet  doors,  draw  up  the 
shades,  and  open  the  windows. 

After  breakfast,  before  you  start  for  school,  return  to  the 
room  and  put  it  in  order.  Kf 

First,  wash  the  toilet  articles  on  the  washstand  with  cold 
water.  Dry  them  on  a  cloth  used  especially  for  this  pur- 
pose, and  not  on  a  soiled  towel.  Empty  all  the  water  into 
the  waste  pail.  Fill  the  pitchers  with  fresh  water.  Replace 
all  the  articles  where  they  belong. 

Second,  make  the  bed.  Remove  all  the  clothing  and  turn 
the  mattress  over  from  end  to  end,  from  side  to  side.  .Put 
on  the  mattress  pad,  which  should  consist  of  a  piece  of 
quilted  cotton  cloth  large  enough  to  cover  the  middle  of  the 
bed.  Next  put  on  the  under  sheet,  right  side  up,  with  the 
crease  in  the  middle  of  the  bed.  Tuck  this  in  at  the  head, 
foot,  and  sides.  Over  this  put  the  upper  sheet,  right  side 
down,  tucking  it  in  at  the  foot  at  least  twelve  inches.  Put 
on  the  blankets  with  the  fold  at  the  foot  of  the  bed,  so  that 
one  of  them  may  be  turned  back  if  you  should  be  too  warm. 
Your  teacher  will  show  you  how  to  miter  the  corners  when 

192 


CARE  OF  BEDROOMS  193 

tucking  in  the  bedclothes  so  that  the  bed  will  stay  together 
and  look  neat  and  shipshape.  Fold  the  upper  sheet  down 
over  the  blankets  about  nine  inches.  The  spread  is  put  over 
the  whole  bed.  It  should  hang  over  the  sides  and  foot  far 
enough  to  hide  the  mattress  and  springs.  The  pillows  must 
be  smooth  and  flattened  and  placed  at  the  head  of  the  bed. 

The  bed  linen  is  changed  at  least  once  a  week,  either  both 
sheets  or  simply  the  lower  one.  The  upper  sheet  may  be 
used  the  next  week  for  the  lower  sheet,  putting  it  this  time 
right  side  down  also,  so  that  the  cleaner  side  will  be  up  next 
to  the  body. 

Third,  brush  up  and  dust  any  part  of  the  room  that  needs 
it.  Straighten  the  toilet  articles  on  the  bureau.  Partly 
close  the  windows  and  draw  down  the  shades  to  the  middle 
of  the  window  frame.  Once  a  week  the  room  must  be  given 
a  thorough  cleaning.  Cover  up  the  bed,  bureau,  and  wash- 
stand  with  old  sheets  prepared  for  this  purpose.  Take  out 
the  rugs  ano^ 'sweep  the  room  thoroughly.  When  the  dust 
has  settled,  remove  it  with  a  damp  duster  and  straighten 
the  room. 

Necessity  for  Light  and  Air.  —  Many  of  us  are  afraid  that 
sunshine  will  fade  our  carpets  and  furniture  and  that  fresh 
air  will  make  the  house  too  cold  in  winter.  But  there  is  a 
great  necessity  for  light  and  air  in  the  house.  Direct  sun- 
shine kills  most  bacteria.  Therefore  our  bedrooms  should  be 
filled  with  sunshine  in  the  daytime  if  possible,  and  with  fresh 
air  at  night  while  we  are  asleep.  This  will  make  us  ready 
for  our  next  day's  work  after  a  long  night  of  sleep. 


LAUNDERING 

Sorting  and  Preparing  Clothes.  —  The  clothes  should  be 
taken  from  the  soiled  clothes  basket  or  hamper  and  sorted 
into  four  piles.  Put  table  linen  and  slightly  soiled  towels  in 
one  pile;  body  linen,  bed  linen,  handkerchiefs,  and  soiled 
towels  in  a  second  pile ;  colored  clothing  in  a  third  pile,  and 
flannels  and  stockings  in  a  fourth  pile.  As  you  sort  the 
clothes,  look  them  over,  mend  any  rents  and  remove  any 
stains  (see  page  16). 

Prepare  the  water  in  which  the  clothes  are  to  be  soaked, 
by  adding  sufficient  soap  solution  to  make  a  suds.  If  two 
tubs  are  used,  put  the  contents  of  the  first  pile  into  one  tub, 
and  the  contents  of  the  second  pile  into  the  other.  Colored 
clothes  and  flannels  should  not  be  soaked.  Rub  the  most 
soiled  parts  of  the  garments  with  soap,  fold  these  parts  in 
and  put  the  garments  into  the  tubs,  covering  the  entire  mass 
of  clothes  with  warm  soapy  water.  Then  cover  the  tubs  and 
let  the  clothes  soak  overnight. 

In  the  morning,  rub  the  clothes  on  the  washboard,  or,  if 
they  are  soaking  in  the  washing  machine,  work  the  machine 
until  all  the  dirt  is  loosened.  Rinse  the  clothing  thoroughly 
in  at  least  two  waters,  examining  all  soiled  parts,  to  be  sure 
they  are  clean. 

Treatment  of  Water.  —  Water  is  the  great  solvent  of  dirt. 
Water  that  is  used  in  the  laundry  should  be  clean  and  soft. 
It  should  be  free  from  odor  or  any  trace  of  iron.  Most  of 
the  water  supplied  to  lis  by  the  public  water  supply  is  hard, 
due  to  the  lime  salts  it  gets  from  the  earth.  Rain  water  is 
soft.  Water  can  be  made  soft  by  boiling  it  and  by  adding 
alkalies  and  soap.  The  cheapest  and  best  alkalies  are  wash- 

194 


LAUNDERING  195 

ing  soda,  lye,  borax,  and  ammonia.  Alkalies,  unless  used 
very  carefully,  make  holes  in  the  clothes.  Your  teacher  will 
show  you  how  to  make  the  proper  solution  of  alkali  to  soften 
the  water  you  have  to  use  in  your  locality. 

Soap  is  made  of  fat  and  lye.  It  is  considered  the  best 
cleaning  agent.  Strong  soap  has  alkalies  in  excess.  It  should 
be  used  when  the  clothes  are  very  dirty  and  on  cotton  and 
linen.  Mild  soap  contains  a  small  amount  of  alkali  and 
should  be  used  on  fine  materials,  colored  clothes,  and  flan- 
nels. Soap  loosens  the  dirt  and  emulsifies  the  grease  in  the 
clothes.  These  are  both  finally  removed  by  the  process  of 
washing  and  rinsing. 

Bluing.  —  Unless  clothes  are  thoroughly  rinsed,  they  be- 
come yellow.  Bluing  is  used  to  whiten  them  and  is  necessary 
even  when  clothes  are  carefully  washed  and  rinsed,  if  a  pure 
white  is  desired.  Bluing  is  sold  in  small  packages  with 
directions  for  use  printed  on  the  wrapper.  Dissolve  a  little 
in  a  bowl  of  hot  water.  Add  enough  of  this  to  a  tub  of  luke- 
warm water  to  give  the  desired  blue.  Clothes  should  be 
properly  rinsed  or  the  bluing  will  not  have  the  desired  effect. 
Some  bluings  contain  iron,  which  will  turn  the  clothes  yellow 
if  they  have  not  been  rinsed  perfectly  clean. 

Starching.  —  Starch  penetrates  the  fabric  and  becomes  part 
of  the  cloth,  giving  it  a  hard,  smooth  surface  when  ironed. 
Starched  clothes  keep  clean  longer  and  are  warmer.  Borax 
and  oily  substances  added  to  starch  increase  the  gloss,  and 
prevent  the  starch  from  sticking  to  the  iron. 

THICK   STARCH  THIN    STARCH 

\  c.  starch  J  c.  starch 

J  c.  cold  water  J  c.  cold  water 

1  pt.  boiling  water  2  qt.  boiling  water 

1  ts.  borax  1  ts.  borax 

|  ts.  lard  i  ts.  lard 


196  SECOND   YEAR 

Mix  the  cold  water  and  starch  together,  add  the  boiling 
water  gradually,  stirring  the  starch  constantly.  Add  the 
borax  and  lard,  cook  the  starch  slowly  twenty  minutes. 
Thick  starch  may  be  made  and  diluted  to  the  desired  thin- 
ness. 

RAW    STARCH 

\  c.  starch 
J  c.  cold  water 
1  pt.  warm  water 

Stir  the  mixture  until  it  is  smooth.  Garments  that  are  to 
be  very  stiff,  like  shirts,  collars,  and  cuffs  should  be  starched 
in  the  thick  starch.  Petticoats  and  dresses  should  be  starched 
in  thin  starch.  If  the  underwear  and  table  linen  are  to  be 
starched  at  all,  they  should  also  be  starched  in  the  thin 
starch  after  the  petticoats  and  dresses.  Clothes  like  shirt 
bosoms,  collars,  and  cuffs  will  absorb  more  raw  starch  and 
are  consequently  stiffer.  Rub  the  starch  well  into  the  clothes 
and  dry  them  in  the  sunshine  and  fresh  air.  Clothes  dried 
in  this  way  are  sweet  and  clean  smelling. 

Dampening.  —  After  the  clothes  are  dry,  they  should  be 
taken  in  from  the  line  and  dampened.  This  should  be  done 
several  hours  before  they  are  to  be  ironed,  except  in  very 
warm  weather.  Mildew,  a  form  of  mold,  will  grow  on  the 
clothes  at  this  time  if  they  are  folded  for  many  hours  before 
they  are  ironed.  Sprinkle  the  clothes  evenly,  but  do  not 
wet  them  too  much.  Roll  them  tightly  together  so  that  the 
dampness  will  penetrate,  pack  them  closely  in  the  clothes 
basket,  and  cover  them  with  a  clean  cloth. 

Ironing.  —  The  ironing  board  should  be  covered  with  a 
smooth,  clean  blanket  for  padding,  and  an  outside  cover  of 
cotton  cloth  tacked  tightly  over  the  blanket.  The  irons 
must  be  heavy  and  smooth.  First,  iron  the  parts  of  the 
garment  which  muss  least,  and  the  parts  which  dry  the 


LAUNDERING  197 

quickest.  Fold  the  ironed  clothes  neatly  and  compactly  and 
hang  them  on  the  clothes  bars  until  they  are  thoroughly  dry. 
Woven  undergarments,  either  cotton  or  woolen,  and  stock- 
ings do  not  need  ironing.  Sheets  and  bath  towels,  if  dried 
in  the  fresh  air  and  folded  carefully  when  taken  from  the 
line,  may  be  used  without  ironing. 


HOUSEHOLD  ACCOUNTS 


WHATEVER  the  income  of  the  family  may  be,  large  or 
small,  the  careful  spending  of  it  is  most  important.  As  a 
rule  the  man  is  the  producer  and  the  woman  the  spender. 
Only  careful  training  and  experience  can  make  us  capable 
of  spending  money  wisely.  One  must  decide  on  a  standard 
of  living  and  keep  close  to  that,  discriminating  between  neces- 
sities and  luxuries.  Satisfy  the  needs  first.  A  wise  shopper 
knows  she  has  only  a  certain  sum  to  spend  and  never  spends 
more.  She  has  planned,  when  she  goes  to  the  store,  what  she 
wants,  and  she  insists  upon  having  it.  She  knows  what 
foods  supply  the  greatest  energy  for  the  money.  She  knows 
what  materials  and  colors  wear  best,  the  quantity  needed, 
and  the  most  reliable  stores  in  her  neighborhood. 

In  the  last  few  years  many  investigations  have  been  made, 
and  statistics  published,  on  the  typical  division  of  the  in- 
come. One  good  method  is  as  follows :  — 

Rent  —  Food  —  Operating  expenses,  which  include  fuel, 
light,  repairs,  and  help  —  Clothing  —  Advancement,  which 
includes  insurance,  recreation,  charity,  church,  savings,  and 
sundries. 

IDEAL  DIVISION  OP  THE  INCOME  FOR  FAMILY  OF  FOUR 


INCOME 

RENT 

FOOD 

OPERATING 
EXPENSES 

CLOTHES 

ADVANCE- 
MENT 

$  750.00 

$112.50 

$300.00 

$  90.00 

$112.50 

$  135.00 

1000.00 

200.00 

300.00 

100.00 

150.00 

250.00 

2000.00 

400.00 

500.00 

300.00 

400.00 

400.00 

198 


HOUSEHOLD  ACCOUNTS 


199 


Thus  we  see  if  the  income  is  $750  we  can  spend  15  per  cent 
of  the  income  for  rent ;  40  per  cent  for  food ;  12  per  cent  for 
light,  fuel,  and  repairs ;  15  per  cent  for  clothes ;  and  18  per 
cent  for  insurance,  recreation,  and  savings. 

If  the  income  is  $1000  we  can  spend  20  per  cent  of  the 
income  for  rent;  30  per  cent  for  food;  10  per  cent  for 
light,  fuel,  and  repairs;  15  per  cent  for  clothes;  and  25 
per  cent  for  insurance,  recreation,  and  saving. 

If  the  income  is  $2000  we  can  spend  25  per  cent  for 
food;  20  per  cent  for  rent;  15  per  cent  for  light,  fuel, 
repairs,  and  help ;  20  per  cent  for  clothes ;  and  20  per  cent 
for  insurance,  recreation,  church,  savings,  charity. 

When  the  division  of  the  income  has  been  settled  upon, 
careful  accounts  should  be  kept  so  that  we  may  know  that 
we  are  living  within  the  stated  amounts.  There  are  two 
sides  in  accounts  —  the  CREDIT  on  the  right  side,  where  we 
put  all  the  money  we  have  received.  The  DEBIT,  on  the 
left  side,  where  we  make  a  record  of  all  the  money  spent.  At 
the  end  of  each  week  the  account  should  be  balanced.  If  we 
have  some  money  left  over  at  the  end  of  the  week,  it  is  put  on 
the  DEBIT  side  under  the  heading  of  Balance,  so  that  both 
sides  will  add  up  to  the  same  Total.  If,  on  the  other  hand, 
our  debit  side  adds  up  the  larger,  the  balance  must  go  on 
the  credit  side  and  we  are  in  debt. 


OCTOBER  19  — 


FOOD  ACCOUNT 

Dr.  OCTOBER  19- 


Cr. 


1 

Vegetables  60     Butter  40 

1 

00 

1      Cash  on  hand 

10 

00 

2 

Meat  75             Cereal  15 

90 

3 

Eggs  40               Groceries  1.00 

1 

40 

4 

Meat  30              Butter  40 

70 

5 

Groceries  1.25    Vegetables  25 

1 

50 

e 

Meat  60              Vegetables  50 

1 

10 

6 

Milk  for  week  63 

63 

Balance  on  hand 

2 

77 

10 

00 

l(f 

00 

200 


SECOND  YEAR 


Have  a  page  in  your  account  book  for  each  division  of  the 
income  and  a  summary  at  the  end  of  the  book  of  the  amounts 
spent  for  each  division. 

MONTHLY  SUMMARY 


RENT 

FOOD 

OPERAT- 
ING 

EXPENSES 

CLOTHING 

ADVANCE- 
MENT 

1 

TOTAL 

Oct.  1-7     .    . 

$8 

00 

$7 

23 

$6 

00 

$7 

00 

$7 

00 

$35 

23 

Oct.  7-14  .    . 

Oct.  14-21      . 

Oct.  21-28     . 

Total   for 

Month 

HOUSE  FURNISHING 

BY  HELEN  E.  CLEAVES 
Assistant  in  Manual  Arts,  Public  Schools,  Boston,  Mass. 

Home  should  be  a  place  where  we  can  be  comfortable  and 
happy.  The  house  and  all  that  helps  to  furnish  it  should  be 
planned  with  this  idea  in  mind.  Unless  a  thing  contributes 
to  our  comfort,  or  our  happiness,  or  both,  it  is  worthless,  and 
we  cannot  afford  to  give  it  space,  even  in  the  attic  or  cellar. 

It  is  our  business  to  be  thoughtful  about  our  surroundings  ; 
not  unpleasantly  critical,  hurting  people's  feelings  for  the 
sake  of  things,  but  we  should  form  intelligent  opinions  about 
the  objects  in  our  homes.  Far  from  being  indifferent,  we 
must  either  like  or  dislike  everything  and  know  definitely 
the  reasons  for  our  feeling. 

Good  taste  comes  as  the  result  of  repeatedly  choosing  be- 
tween good  and  bad  ;  changing  things  in  order  to  make  them 
better,  paying  attention  to  the  things  themselves,  not  to  styles 
and  prices. 

In  judging  an  article,  first  ask  the  common-sense  question, 
"  What  is  it  for?  "  Unless  its  use  is  a  new  one  the  object 
should  speak  for  itself.  A  box  should  look  like  a  box  and  not 
like  a  book  or  a  pumpkin.  We  should  not  choose  dishes 
disguised  as  vegetables,  or  electric  lights  wearing  the  out- 
grown form  of  candles,  or  gas  heaters  parading  in  the  shape 
of  burning  logs  of  wood.  Clever  and  grotesque  things  may 
give  us  much  amusement,  but  they  should  not  be  combined 
with  useful  articles  at  the  expense  of  their  usefulness. 

Neither  should  one  material  be  made  to  look  like  another. 

201 


202  SECOND   YEAR 

Why  paint  a  wooden  clock  frame  to  look  like  marble?  Let 
wood,  metal,  glass,  each  do  its  own  work,  and  it  will  satisfy 
us  with  the  charm  of  its  own  qualities. 

Next  is  the  important  question,  "  Does  this  article  do  its 
work  well,  does  it  fulfill  its  promises?  "  A  sewing  machine 
should  stitch  well,  a  clock  should  keep  good  time,  a  chair 
should  not  only  look  like  a  chair,  but  should  be  strong  enough 
to  support  whoever  cares  to  sit  in  it.  Its  shape  and  proportion 
should  be  just  right  to  hold  a  human  being  in  comfortable 
sitting  posture.  Every  part  should  be  made  with  this  idea 
in  mind,  for  if  it  fails  here,  nothing  can  give  it  any  real  value 
as  a  chair.  It  may  be  costly  or  fashionable,  it  may  be  old 
enough  to  have  historic  interest,  it  may  be  a  wedding  gift, 
but  if  it  is  not  good  to  sit  in,  it  is  a  poor  chair.  The  work  which 
a  thing  has  to  do  must  never  be  second  to  any  other  purpose. 

There  is  one  more  important  consideration.  We  enjoy 
beauty  wherever  we  find  it  and  cannot  afford  to  miss  the 
pleasure  it  gives  us.  Hence  the  clock,  the  chair,  and  the 
sewing  machine  should  each  have  every  element  of  beauty 
possible  to  it. 

Now  there  are  different  ways  in  which  a  thing  may  be 
beautiful.  There  is  dignity  and  strength  in  the  straight, 
vertical  lines  of  support  in  doors  and  windows,  and  quiet 
restfulness  in  the  long  horizontal  lines  of  wainscoting  and 
moldings. 

Curtains  in  doors  and  windows  should  fit  inside  the  frames 
and  hang  straight  down  to  the  sill  as  in  the  illustration.  If 
tied  back,  they  form  a  tent  shape  quite  out  of  harmony  with 
the  oblong  space  they  are  supposed  to  cover.  In  a  doorway 
the  curtains  should  of  course  reach  to  the  floor,  but  window 
curtains  have  no  excuse  for  hanging  below  the  sill,  where 
their  work  of  softening  the  light  ceases. 

Oblique  lines  full  of  the  excitement  which  belongs  to  action 
should  be  avoided  in  the  placing  of  large  things  like  rugs, 


HOUSE  FURNISHING 


203 


pianos,  and  bookcases.  Chairs  and  small  articles  must 
needs  be  moved  about  to  suit  our  convenience,  but  the  pictures 
need  not  hang  at  angles  with  the  wall  by  slanting  cords  or  be 
arranged  in  oblique  lines  to  keep  the  eye  climbing  needless 
stairs  or  sliding  down  fantastic  terraces.  Things  that  are 
supposed  to  be  at  rest 
should  harmonize  with 
the  quiet  lines  of  the 
house  itself. 

Much  could  be  said 
about  beauty  of  curves 
and  refinement  of  pro- 
portion. The  circle  is 
a  perfect  embodiment 
of  the  three  essentials 
of  good  design,  — 
harmony,  balance,  and 
rhythm.  It  appears 
at  its  best  horizon- 
tally, as  in  mats, 
dishes,  or  designs  for 
floors  or  ceilings. 
Long  sweeping  curves 
of  strength,  like  the 
stems  of  goldenrod, 
are  best  for  upright  supports  or  decorations.  On  a  vertical 
surface  an  oblong  is  more  pleasing  than  a  square.  It  is  ob- 
vious that  a  door  must  be  high  enough  for  any  one  to  walk 
through,  but  beyond  this  a  few  inches  more  or  less  may 
make  it  beautiful  as  well  as  useful.  Given  a  choice,  the 
most  graceful  proportions  should  be  carefully  sought. 

Only  a  few  general  hints  can  be  given  in  regard  to  color. 
Dark  colors  suggest  weight  and  are  better  to  walk  on  than 
pink  and  pale  blue,  hence  the  lower  part  of  a  room  should 


204  SECOND    YEAR 

be  darker  than  the  upper  walls  and  ceiling.  If  the  wood 
work  has  any  natural  beauty  of  grain  or  color,  it  may  be  kept 
as  the  keynote  in  the  color  scheme  of  the  room.  White  paint 
with  dark  paper  makes  the  woodwork  prominent,  and  if  it  is 
fine  in  structure  and  proportion,  gives  a  desirable  emphasis  to 
the  architecture  of  the  room.  Wall  papers  and  floor  cover- 
ings should  be  quiet  backgrounds  for  people,  pictures,  and 
furnishings.  Startling  patterns  and  gay  colors  are  out  of 
place. 

The  warm  colors,  red,  orange,  and  yellow,  are  naturally 
brilliant,  but  when  lowered  to  the  rich  browns  of  wood,  or 
softened  with  white,  they  are  delightful  for  living  rooms, 
where  an  appearance  of  warmth  and  comfort  is  desired. 
Green  is  very  successful  for  a  general  scheme,  being  cool  like 
foliage  but  not  cold,  as  it  contains  some  yellow.  Unless  a 
room  is  flooded  with  sunlight,  blue  generally  seems  cold  and 
depressing.  Red  should  be  used  with  care,  for  few  people 
have  complexions  that  can  compete  with  even  a  rich  violet 
red  background,  and  of  course  scarlet  is  out  of  the  question. 

This  merely  suggests  the  main  problems  to  be  considered 
by  one  who  could  furnish  a  home.  Each  room  should  be  a 
unit,  with  every  line,  shape,  tone,  and  color  taking  its  place 
in  an  orderly  scheme.  The  living  room  should  present  an 
appearance  of  warmth  and  inviting  quiet.  Sleeping  rooms 
should  be  light  and  cool  with  the  simplest  of  furnishing. 
The  kitchen  should  be  light  and  convenient  with  as  good  an 
equipment  as  a  workman  would  demand  in  a  modern  shop. 
Every  part  of  the  house  should  be  usable,  affording  comfort 
and  pleasure  according  to  its  purpose. 

Such  a  place  may  be  called  a  home.  It  is  not  the  result  of  a 
hurried  purchase  of  a  load  of  furniture,  but  comes  only  with 
years  of  planning  and  thoughtful  experience.  It  is  worth  a 
lifetime  of  loving  study,  for  the  results  may  be  not  only  a 
work  of  art  but  a  liberal  education. 


BOX  OR  SCHOOL  LUNCHEONS 

In  preparing  a  luncheon  for  a  school  child,  three  main 
points  should  be  kept  in  mind,  the  luncheon  should  be  made 
up  of  nutritious  and  easily  digested  foods ;  second,  —  more 
hearty  luncheons  should  be  prepared  for  a  strong,  robust  child 
than  for  a  quiet,  delicate  child ;  third,  —  the  luncheon  should 
be  made  as  attractive  as  possible  by  wrapping  each  article 
by  itself  in  paraffin  paper  and  packing  it  carefully. 

Desirable  Foods.  —  Hard-cooked  eggs,  sandwiches  of  many 
kinds,  crackers,  cookies,  nuts,  home-made  candy,  sweet 
chocolate,  figs,  dates,  fruit,  are  all  both  desirable  and  appe- 
tizing contributions  to  a  school  luncheon  box. 

Essentials.  —  Those  who  prepare  box  luncheons  should 
have  on  hand  the  following  :  light-weight  box,  paraffin  paper, 
tiny  salt  box,  paper  napkin,  sanitary  drinking  cup,  small 
spoon. 

Picnic  Luncheons.  —  Picnic  lunches  may  be  prepared 
according  to  above  directions,  using  a  box  large  enough  for 
carrying  a  generous  supply  of  food.  Foods  with  strong 
odors  (such  as  salmon  and  sardine  sandwiches,  also  bananas) 
which  permeate  the  lunch  box  should  not  be  packed  with 
other  foods. 

SUGGESTIVE    LIST    OF    INEXPENSIVE    BOX     LUNCHES 

(1)  (2) 

Peanut  butter  sandwiches     $.02       Egg  salad  sandwiches     .  $.06 

Jelly  sandwiches      ...       .02       Cake  (nut  frosting)         .  .03 

Olives 02      Banana .02 

Orange .03  $.11 

$.09 
205 


206 


SECOND    YEAR 


(3) 

2        meat         sandwiches 
(chopped  ham)     .     .     . 

2  olives 

1  small  cup  cake      .     .     . 
1  cup  cocoa    ..... 


(5) 

Whole  wheat  bread 
butter  sandwiches 
Orange  marmalade 
Ginger  snaps       .     . 
Banana 


and 


(7) 


(4) 

2     orange      marmalade 

$.05           sandwiches      ....     .  $.03 

.01       1  glass  milk      ....  .02 

.01       1  apple 02 

.02      6  stuffed  dates      .     .     .  .01 

$.09  $.08 
(6) 

Cheese    and    nut    sand- 

$.02           wiches $.03 

.01 1     Maple   sirup   sandwiches  .03 

.01       Peanut  Cookies     ...  .02 

.02      Apple .01 

$.06|  $.09 
(8) 


butter 

1  hard-coi 

2  cookies 
1  orange 


ham  bread  and 

$.02 

2  cheese  and  nut  sand- 

$.04 

ked  egg        .     . 

.03 
.01 

1  cup  custard    .... 
4  sweet  crackers    . 

.03 

01 

.03 

.02 

(9) 


2  slices  bread  and  butter 
sandwiches  .... 

1  small  jar  of  nut  salad 
(without  lettuce,  apple, 
celery)  ...... 

1  gingerbread  gem        .     . 

Few  pieces  of  fudge     .    . 

(11) 

Bread  and  butter  sand- 
wiches  

Celery 

Orange       

Chocolate  sponge  cake     . 


$.09 


$.02 


.04 

.01 

_.01 

$.08 


$.02 
.02 
.03 
.02 

$.09 


(10) 

Raisin  bread  and  butter 
sandwiches  .... 
English  walnuts  .  . 
Cup  of  baked  custard  . 
Vanilla  cookies 


$.10 


$.03 
.01 
.04 
.01 

$.09 


(12) 


sand- 


Chopped-egg 

wiches $.05 

An  orange 03 

Vanilla  cookies      .     .     .       .02 
$.10 


BOX  OR  SCHOOL  LUNCHEONS 


207 


(13) 

Graham  bread  and  butter 

sandwiches       ....     $.02 
Hard-cooked  egg      .     .     .       .03 

An  apple 01 

Gingerbread .01 

$.07 
(15) 

Bread  and  butter      sand- 
wiches     $.02 

A  baked  apple 02 

Gingerbread .01 

$.05 

(17) 

Bread  and  butter      sand- 
wiches     $.02 

Stewed  prunes 02 

Cup  custard 04 

Educator  toasterettes       .       .01 

$.09 


(14) 

Peanut-butter     sand- 
wiches      .... 
Mold  of  blancmange 
Sponge  cake 
Dates 


(16) 

Cottage-cheese 
wiches       .     . 
Sponge  cake 
An  apple 
English  walnuts 


sand- 


$.03 
.02 
.02 
.02 

$.09 


$.04 
.02 
.01 
.02 

$.09 


BOX   LUNCHEONS 
$.05 

1  bread  and  butter  sandwich 

2  cookies 
1  orange 

$.10 

1  cheese  sandwich 
1  cup  custard 
1  banana 

or 
1  square  of  sweet  chocolate 


MENUS 

» 

Deciding  what  to  have  for  meals  is  the  feature  of  house- 
keeping which  is  somewhat  commonly  thought  to  be  the  most 
monotonous.  In  case  decision  proves  to  be  a  difficult  task, 
it  is  well  to  reduce  the  matter  to  a  system  which  may  be  so 
arranged  as  to  work  successfully  and  economically. 

The  first  essential  of  a  good  working  system  is  familiarity 
with  what  the  markets  afford  and  with  the  prices  of  the  va- 
rious foods  in  them.  Such  knowledge  can  be  gained  by  visits 
to  markets,  resulting  in  either  clear  memory  of  what  available 
foods  cost  or  in  a  simple  check  list  alphabetically  arranged 
with  the  prices  of  commodities  at  varied  times. 

The  second  essential  is  knowledge  of  the  tastes  of  the  indi- 
viduals to  be  served. 

The  third  is  to  make  a  strong  effort  to  avoid  hesitation. 
When  a  housekeeper  allows  various  possibilities  as  to  what 
she  may  have  for  dinner  to  chase  back  and  forth  for  hours  in 
her  mind,  she  is  wasting  nervous  energy  so  fast  that  she  must 
in  a  short  time  become  the  natural  victim  of  her  bad  habit. 
Under  such  circumstances  deciding  what  to  have  becomes 
wearing  as  well  as  monotonous. 

The  first  secret  of  an  appetizing  bill  of  fare  is  well-cooked 
food.  Every  viand  should  be  as  near  perfect  in  taste  as  the 
housekeeper  can  'secure  by  using  raw  materials  of  proper 
quality,  and  by  following  her  recipe  exactly  as  to  amount  of 
each  ingredient,  and  as  to  the  order  and  way  in  which  it 
should  be  added  to  the  other  articles  used  in  the  recipe.  It 
should  be  assumed  that  a  good  cook  book  never  inserts  a 
superfluous  statement  in  a  recipe. 

The  second  secret  of  a  good  meal  is  serving  at  it  foods  which 
go  well  together.  Many  housekeepers  provided  well-balanced 

208 


MENUS  209 

dietaries  long  before  any  one  had  analyzed  the  food  they 
served.  If  a  guiding  instinct  on  this  matter  is  not  possessed 
by  a  young  housekeeper,  she  can  cultivate  it  to  some  extent 
by  studying  proverbial  combinations,  such  as  pork  and  apple 
sauce ;  chicken  or  turkey  and  cranberry  sauce ;  macaroni 
and  cheese ;  etc.  If  she  wants  to  secure  intelligence  which 
will  really  guide  her,  she  will  examine  all  menus  coming  within 
easy  reach ;  among  these  suggestions  made  in  the  newspaper 
are  often  helpful.  From  this  examination  she  will  notice 
that  a  successful  menu  does  not  combine  many  foods  of  the 
same  kind.  For  instance,  potatoes,  rice,  and  bread  make  a 
less  appetizing  accompaniment  for  pot  roast  than  do  potatoes, 
spinach,  and  bread.  A  successful  menu  maker  avoids  having 
dishes  sufficiently  similar  to  clog.  She  goes  on  the  principle 
that  appetite  is  encouraged  by  placing  different  kinds  of 
food  before  those  about  to  dine.  She  realizes  that  it  pays  the 
restaurant  management  to  furnish  horseradish  with  oysters, 
and  sauces  of  various  kinds  with  meats.  Succession  or  alter- 
nation of  foods  of  different  tastes  stimulate  not  only  desire 
to  take  more  food,  but  also  activity  of  digestion. 

It  will  be  interesting  and  useful  for  girls  in  school  kitchens 
to  compose  menus  with  a  view  to  learning  how  various  attrac- 
tive meals  can  be  served  at  very  low  cost.  Examples  of  the 
results  of  such  studies  by  elementary  school  girls  are  given  in 
the  series  of  breakfast  menus  which  follow. 

BREAKFAST  MENUS  PREPARED  AND  COOKED  BY 
PUPILS   IN   THE   BOSTON   SCHOOLS 

BREAKFAST  MENUS 
BREAKFAST  No.  1,  $.55 

Baked  apples  Rolled  oats 

Omelet  Baking-powder  biscuit 

Cocoa 


210  SECOND    YEAR 


Materials  and  Approximate  Cost  (six  people) 

Apples $.07 

Oats  03 

Eggs  20 

Butter 10 

Flour 03 

Milk  10 

Cocoa .02 

Total  $.55 


BREAKFAST  No.  2,  $.62 

Sliced  oranges  Rolled  oats 

Hamburg  steak  Baked  potatoes 

Baking-powder  biscuits  Coffee 

Materials  and  Approximate  Cost  (six  people) 

Oranges $.05 

Steak 20 

Potatoes 08 

Cream 08 

Milk        04 

Butter 10 

Coffee 05 

Rolled  oats .05 

Total    .  $.65 


BREAKFAST  FOR  FOUR  PEOPLE  AT  $.55  OR  LESS 
(1)  (2) 

Cereal $.10     1  Ib.  grapes $.05 

Pork  chops 20     Cereal        10 

Baking-powder  biscuits  and  French-fried  potatoes       .       .05 

butter „   . .,       .10     Tea  or  cocoa 10 

Tea  or  coffee  and  sugar      .       .10     Poached  eggs 15 

Bread    .  .05 


MENUS 


211 


(3) 
Grapes $.05 


Oatmeal 
Griddlecakes 
Sirup       .     . 
Coffee     .    ,' 
Bread 


.05 
.20 
.05 
.10 
.05 


(4) 

Oatmeal $.05 

8  Eggs 20 

Bacon 10 

Coffee  and  sugar     ...       .05 
Bread    .  .05 


(5) 

Cocoa $.10 

Bacon 15 

4  eggs 15 

Corncake 10 

Butter  .05 


(6) 

Bananas  and  cream     .     .     $.10 
Bread  and  butter         .     .       .10 

Brown  bread 08 

Baked  beans  .20 


(7) 

Oranges        $.05 

Cereals 05 

Lamb  chops 20 

Fried  potatoes 05 

Rolls 05 

Tea,  cocoa,  or  coffee     .  .10 


(8) 

Bananas         $.05 

Dropped  eggs  on  fishballs 
(eggs,  .10 ;  potatoes, 
.05,  and  fish,  .15)  .  .  .30 

Bread         05 

Tea,  coffee,  or  cocoa  .     .       .10 


(9) 

Cereal $.10 

Hamburg 20 

Corncake 10 

Coffee      .......       .10 

Butter  .05 


LUNCHEON  MENUS 

(1) 


Tomato  soup 
Tapioca  cream 


Coffee 


Baking-powder  bread  sticks 
Individual  cakes 


212 


SECOND    YEAR 


Materials  and  Approximate  Cost  (six  people) 


Tomatoes $.12 

Butter 20 

Tapioca 03 

Eggs        15 

Coffee 08 

Cream          -  .15 


Flour $.08 

Sugar 09 

Onions 01 

Baking  powder        ;     .     .       .02 

Milk .18 

Total     .  .  $1.11 


Roast  chicken 
Rolls 


(2) 


Sponge  cake 


Duchess  potato 
Snow  pudding 


Materials  and  Approximate  Cost  (four  people) 


Chicken 
Potatoes 
Bread 
Gelatin   , 
Sugar 


$.80 
.05 
.05 
.06 
.12 


Pork   .     .     .     . 
Milk         . 
Eggs         .     .     . 
Baking  powder 
Flour 


.05 
.18 
.20 
.01 

.06 


Total $1.58 


(3) 

Cream  cheese  on  toasted  crackers 
Jelly  sandwiches 

Frosted  cakes 


Cocoa  (whipped  cream) 
Peaches  with  cream 


Materials  and  Approximate  Cost  (jour  people) 


Cheese  $.15     Bread 


Milk 


.18     Butter 


Crackers 05     Sugar 


Cocoa 


.05     Flour 


Cream 13     Jelly         .     .     . 

Peaches 15     Baking  powder 

Total 


$.05 
.15 
.05 
.03 
.05 
.01 
$1.05 


MENUS 


213 


(4) 


Chicken  salad 
Pineapple  sherbet 


Baking-powder  biscuit 
Chocolate  cake 


Cocoa  (whipped  cream) 
Materials  and  Approximate  Cost  (six  people) 


Fowl      . 

Celery   . 

Lettuce 

Oil     . 

Pineapple 

Lemons 

Sugar     . 

Gelatin 


$1.05     Butter $.20 


.20     Eggs 

.08     Cocoa 

.20     Cream 

.22     Ice 

.05     Salt 

.20     Milk 

.01  Salt,  mustard,  pepper 


(5) 


Tomato  bisque 
Crackers 


Cream  potatoes 
Peas 


Total $2.82 


Biscuits 
Snow  pudding 
Custard  sauce 
Sponge  cake 
Tea 


Materials  and  Approximate  Cost  (six  people) 


$.55 

05 

15 

.     .        .05 

13 

18 

18 

28 

.19 

Total  $1.76 


Steak    . 
Potatoes 
Tomatoes 
Crackers 
Lemons 
Peas      . 
Milk     . 
Butter  . 
Eggs     . 


(6) 


Tomato  soup 
Macaroni 
FishbaUs 
Peas 


Cream  of  tartar  biscuits 
Banana  jelly 
Jumbles 
Cocoa 


214  SECOND    YEAR 

Materials  and  Approximate  Cost  (six  people) 

Tomatoes $.10 

Peas 24 

Butter 26 

Gelatin 07 

Potatoes    .......    V    ..         .05 

Cocoa 03 

Lemons .05 

Lard 04 

Milk 08 

Fish 10 

Bananas 05 

Eggs .08 

Onions .01 

Total $1.16 

(7) 

LUNCHEON  FOR  Six  —  $1.01 

($.18  each) 

Cream  of  carrot  soup  Chocolate  bread  pudding 

Potato  croquettes  Bread  sticks 

Peas  Grape  jelly 

Cabbage  salad  Rolls 

Hard  sauce 

(8) 

LUNCHEON  FOR  EIGHT —  $1.35 

($.18  each) 

Potato  soup  Croutons 

Meat  pie  Celery  and  nut  salad 

Rolls  Piccalilli 

Cottage  pudding  Lemon  sauce 

(9) 

LUNCHEON  FOR  FIVE  —  $.60 

($.12  each) 

Creamed  salt  fish  Coffee  jelly  and  cream 

Baked  potatoes  Cake 


MENUS  215 

(10) 

LUNCHEON  FOR  Six  — $1.50 

($.25  each) 

Tomato  soup  Bread  sticks 

Scalloped  fish  and  potato  Salad  rolls 

Celery,  apples,  and  orange  Plain  cake 

salad  Russian  tea 

(11) 

LUNCHEON  FOR  TEN   — $3.50 

Grapefruit  Cheese,  nut,  and  olive  salad 

with 

Macedoine  of  fruits  Salad  rolls 

Chicken  timbales,  mushroom  Coffee  mousse 

sauce  Cake 

(12) 

LUNCHEON  FOR  Six 

Creamed  salmon  Mashed  potatoes 

Baking-powder  biscuits  Biscuits 

Tapioca  cream  Cocoa 

Cost  of  Creamed  Salmon 

1  can  salmon @    $.22  per  can $.22 

2  tbs.  butter @      .38  per  Ib 02  } 

1  pt.  milV @      .08  per  qt .04 

Total $.2Si 

Cost  of  Mashed  Potatoes 

1  qt.  potatoes @  $.96  per  bu $.03 

3  tbs.  butter @     .40  per  Ib 03  f 

£  c.  milk @     .08  per  qt .01 

Total $.07 1 

Cost  of  Baking-powder  Biscuit 

3  c.  flour @  $-04  per  Ib $.03 

6  ts.  baking-powder     .     .     .     @     .42  per  Ib .03 

2  tbs.  lard @     .18  per  Ib 01  i 

li  c.  milk @     .08  per  qt.     .....       .02 

|  Ib.  butter @    .40  per  Ib .05 

Total $.141 


216  SECOND    YEAR 

Cost  of  Tapioca  Cream 

2£  tbs.  minute  tapioca      .     .     @  $.10  per  pkg $.01  f 

3  c.  milk @    .08  per  qt.     . 06 

2  eggs @    .32  per  doz.       ....       .06 

£  c.  sugar @    .06perlb OU 

U  ts.  vanilla @    .25  per  bottle     ....       .02 

Total $.16f 

Cost  of  Cocoa 

2  c.  milk @    .08  per  qt $.04 

i  c.  sugar @    .06perlb 00  J 

3  tbs.  cocoa @     .20  per  can .02 

Total   .......     $.06i 

Total  Cost  of  Luncheon  No.  12 

Creamed  salmon $.28£ 

Mashed  potatoes 07  f 

Baking-powder  biscuits    ....     .,       .14f 

Tapioca  cream .16£ 

Cocoa .06| 

Total  cost       $.74J 

AFTERNOON  TEAS 

The  serving  of  afternoon  tea  is  a  growing  and  an  agreeable 
custom,  and  is  much  practiced  in  almost  all  parts  of  our 
country.  This  courtesy  is  observed  with  one's  friends  who 
drop  in  for  an  afternoon  call,  and  more  formal  teas  are  given 
when  few  or  many  friends  are  invited  to  meet  some  guest  who 
is  visiting  in  the  home. 

Teas,  cakes,  fancy  crackers,  at  times  small  sandwiches, 
are  served  at  an  informal  affair,  but  at  a  formal  tea,  where 
many  are  invited,  ices  and  salads  are  more  often  served  to  the 
guests. 

In  planning  for  a  tea  of  any  sort  select  simple  refreshments, 
since  good  taste  dictates  simplicity  rather  than  elaborate 
outlay.  Dainty  service  means  far  more  than  an  elaborate 


MENUS  217 

display  of  food,  for  it  suggests  care  and  devotion  on  the  part 
of  the  hostess  and  thereby  shows  her  desire  to  entertain  her 
guests. 

Recipes  for  tea,  cakes,  and  sandwiches  appropriate  for 
afternoon  teas  may  be  found  by  consulting  the  index  of  this 
book.  Fancy  crackers  may  be  purchased  at  the  grocers. 


CAMP  COOKERY 

Cooking  Apparatus.  —  To  the  enthusiastic  camper  a  camp 
fire  may  be  found  satisfactory  for  cooking  one  or  two  meals. 
But  for  several  days'  camping  out  an  oil  stove  is  a  marked 
addition  to  comforts  in  camp  life,  and  a  decided  relief  from 
the  constant  care  and  from  the  exercise  of  the  practiced  skill 
required  to  keep  a  good  camp  fire. 

So  it  may  be  said  that  a  very  important  article  in  a  camping 
outfit  is  a  good  stove.  There  are  now  many  excellent  oil 
stoves  with  portable  ovens.  For  outings  they  seem  to  give 
greater  satisfaction  than  any  other  kind  of  stoves,  as  they 
are  light  themselves  and  operate  with  a  fuel  which  is  cheap, 
readily  obtained,  and  easily  carried. 

A  fireless  cooker  is  also  an  aid  and  convenience  to  the 
camper.  Food  can  be  prepared  and  left  in  the  cooker  while 
the  party  are  away  from  camp  on  tramps.  When  they  return, 
tired  and  hungry,  the  meal  can  be  prepared  with  very  little 
labor  in  a  short  time. 

Utensils.  —  Granite-ware  utensils  are  the  most  desirable 
sort  for  camp  use.  They  are  light,  durable,  and  easily 
cleaned.  Tea  and  coffee  pots  with  lips  are  more  easily 
cleaned  and  more  easily  packed  than  those  that  have  the 
long  spouts. 

A  large  kettle  of  granite  ware  is  almost  indispensable  and 
serves  many  purposes.  It  can  be  used  for  carrying  and 
heating  water,  for  dish  washing,  for  boiling  meats,  and  for 
chowders,  etc.  When  moving,  it  can  be  made  a  packing  case 
for  small  articles. 

Dishes.  —  In  general,  mugs  and  plates  of  white  enameled 

218 


CAMP  COOKERY  219 

ware,  on  account  of  their  light  weight  and  durability,  are  to 
be  preferred  to  the  ordinary  breakable  articles  of  crockery. 

Provisions.  —  The  list  of  provisions  to  be  taken  into  a 
camp  is  influenced  by  the  locality  sought  and  by  the  people 
of  the  party.  If  the  camp  is  remote  from  a  village,  it  is  evi- 
dent that  a  greater  number  and  variety  of  provisions  must 
be  laid  in  than  when  a  grocery  store  is  within  an  hour's 
tramp  of  the  tents.  If  the  party  is  made  up  of  men,  there 
may  be  less  call  for  such  delicacies  as  olives,  preserves,  and 
pickles  than  there  would  be  if  ladies  were  in  the  company. 
But  whatever  the  composition  of  the  party,  there  are  cer- 
tain staples  which  with  a  little  thought  may  be  prepared 
in  several  different  ways,  thus  allowing  an  acceptable  and 
varied  bill  of  fare. 

List  of  Materials  for  Campers 

Bacon  Figs 

Baking  powder  Flour 

Beans  Ginger 

Butter  Ham 

Canned  fruits  Mustard 

Canned  vegetables  Pepper 

Cereals  Rice 

Cheese  Rye  meal 

Cocoa  Salt 

Coffee  Salt  fish 

Corn  meal  Sausages 

Dates  Soap 

Dried  beans  Soda 

Eggs  Sugar 
Tea 

When  buying  the  above  articles,  it  is  well  to  include  the 
purchase  of  paraffin  candles,  kerosene,  extra  wicks  for  the 
oil  stove,  paper  napkins,  and  paper  towels. 


220 


SECOND    YEAR 


Recipes.  —  By  referring  to  recipes  given  in  previous  pages 
campers  will  find  that  the  foods  given  in  the  list  below  can  be 
made  easily  available,  even  under  the  simple  conditions 
allowed  in  camp  life. 


RECIPES 

Cereals 51 

Clam  chowder 163 

Fish  chowder 142 

Fish,  Baked 139 

Fried 140 

Sauted 141 

Hasty  pudding      ....  54 

Macaroni  48 


RECIPES 

Meats,  Boiled  .    .    .      112,113 

Stewed 102,  103 

Broiled  ....  104,  105,  106 
Sauted  ....  107,  108,  109 

Milk  toast 26 

Quick  bread 169 

Salads 248-263 

Vegetables 17-31 


THE   HOME  MAKER'S  DUTY  TO   HERSELF 

The  duties  of  the  average  housekeeper  who  does  her  own 
work  are  so  many  and  so  varied  that  it  is  often  hard  for  her 
to  know  just  where  to  begin.  She  is  frequently  busy  from 
early  in  the  morning  until  late  at  night,  taking  care  of  chil- 
dren, preparing  meals,  cleaning,  scouring,  and  many  times 
she  adds  washing  and  ironing  to  her  other  labors.  Such  a 
woman  finds  hardly  a  moment's  leisure  during  the  day,  and 
if,  after  the  evening  meal  is  finished,  dishes  washed,  and 
children  put  to  bed,  she  has  a  minute  to  sit  down,  she  must 
take  up  a  piece  of  mending  or  sewing.  Is  it  any  wonder  that 
such  women,  weary,  tired,  and  overworked,  break  down  ? 

A  woman  in  this  position  often  wastes  much  nervous  energy 
by  fretting  over  unaccomplished  work.  She  grows  nervous 
and  irritable  in  the  useless  effort  to  get  things  done  which  are 
quite  beyond  her  strength.  Then,  too,  when  the  night  comes 
on,  the  other  members  of  the  family  do  not  always  return  from 
the  day's  work  with  a  cheery  and  helpful  spirit,  but  bring  home 
with  them  the  perplexities  of  the  workaday  world  outside. 
But  the  mother  or  home  maker  is  expected  to  be  unfailingly 
pleasant,  cheerful,  and  patient,  and  to  smooth  out  all  difficul- 
ties, no  matter  how  worn  or  tired  she  may  be. 

Now  this  home  maker  should  not  forget  that  she  has  a  duty 
to  herself.  She  should  learn  to  plan  to  save  strength  and 
energy  by  having  cooking  utensils  near  the  cooking  table,  and 
the  table  near  the  sink  and  stove;  by  sitting  down  when 
preparing  vegetables  and  other  food,  and,  in  pleasant,  mild 
weather,  by  doing  such  work  on  the  back  porch,  in  the  fresh 

221 


222  SECOND    YEAR 

air ;  and  if  she  could  learn  to  take  a  few  minutes'  rest  during 
each  day,  by  lying  or  sitting  down,  if  for  but  five  minutes, 
completely  relaxing,  or,  in  other  words,  "  letting  go  "  muscle, 
brain,  and  nerve,  she  would  find  that  she  would  be  refreshed 
and  strengthened  for  her  work. 

There  are  to-day  many  labor  and  strength  saving  devices 
for  the  busy  home  maker,  such  as  electric  or  hand  power  wash- 
ing machines,  fireless  cookers,  vacuum  cleaners,  bread  mixers, 
food  choppers,  etc.  They  are  investments,  not  expensive 
luxuries,  and  an  effort  should  be  made  by  prudent  planning 
to  get  the  money  together  with  which  to  buy  them,  as  they  so 
greatly  save  the  strength  of  the  housekeeper.  There  are  so 
many  of  these  things  on  the  market  that  only  a  few  can  be 
mentioned  in  this  book. 

LABOR-SAVING  DEVICES 

A  fireless  cooker,  or  hay  box,  may  be  easily  made  at  very 
little  expense. 

Frame.  —  One  can  buy  a  box  at  any  grocery  store  for  a 
few  cents,  or  an  old  ice  box  or  old  trunk  will  serve.  In 
selecting  a  box,  choose  one  made  of  heavy  boards  so  hinges 
and  a  hasp  may  be  put  on  firmly  and  well.  The  box  must  be 
considerably  longer  than  the  kettle  which  it  is  to  contain. 

Kettle.  —  The  kettle  is  the  next  thing  to  be  considered.  A 
large  six  or  eight  quart  kettle,  the  shape  of  a  common  tin 
pail,  and  having  a  tightly  fitting  cover,  is  best.  A  small 
agate  pail  holding  one  quart  may  be  bought  in  case  one  may 
sometimes  wish  to  prepare  two  things  at  once,  such  as  stew 
and  a  steamed  pudding,  in  which  case  the  small  pail  will 
hold  the  pudding. 

Packing.  —  The  packing  material,  known  as  "  insulating 
packing,"  may  be  of  straw,  soft  hay,  wool,  excelsior,  news- 
paper, sawdust,  or  ground  cork,  etc.  Wool  is  probably  the 


THE  HOME   MAKER'S  DUTY  TO  HERSELF       223 

best  heat  retainer,  and  may  be  bought  at  woolen  mills  or 
elsewhere  for  about  38  cents  per  pound.  Being  very  light, 
much  goes  to  the  pound.  If  one  cannot  get  wool,  cheap 
cotton  batting,  or  hair  such  as  is  used  by  plasterers,  may  serve. 

Method  of  Packing  the  Box.  —  To  exclude  air  and  avoid 
danger  of  catching  fire,  line  the  box  and  cover  with  several 
layers  of  newspaper  or  asbestos,  putting  it  on  smoothly.  Put 
on  the  bottom  of  box  four  or  five  inches  of  the  insulating 
packing  selected  for  this  purpose,  covering  top  layer  with  a 
sheet  of  asbestos.  Make  a  cardboard  case  by  sewing  to- 
gether three  or  four  thicknesses  of  cardboard  or,  better  still, 
sheets  of  asbestos,  to  fit  closely  around  the  kettle  or  pail. 

Put  this  case  on  the  packing  in  the  middle  of  box  and  pack 
solidly  around  it  until  level  with  the  top  of  case.  Make  a 
pad  or  cushion  the  exact  size  of  box,  when  completed,  and 
fill  this  well  with  wool  or  cotton  batting.  Have  it  thick 
enough  to  come  three  inches  above  the  top  of  box,  so  that  the 
cover,  in  closing,  will  crush  it  down.  If,  after  awhile,  the  pack- 
ing material  shrinks  so  that  the  spaces  are  not  firmly  filled, 
a  little  more  packing  may  be  added. 

After  food  is  put  into  pail,  cover  tightly,  pack  all  cracks 
around  and  on  top  of  pail  with  nev/spaper,  put  on  cushion, 
and  fasten  cover  down  tightly. 

Suggestions  for  Successful  Use.  —  A  large,  rather  than 
small  quantity,  of  food  is  best  for  a  fireless  cooker,  since  a 
large  quantity  retains  the  heat  longer.  There  should  be 
food  enough  to  nearly  fill  the  pail,  as  a  small  quantity  in  a 
large  utensil  cools  quickly. 

All  foods  should  be  boiled  10  to  15  m.  before  they  are  put 
into  the  cooker,  and  foods  in  solid  form,  such  as  large  pieces  of 
meat,  hams,  etc.,  should  be  cooked  until  thoroughly  heated 
through,  before  they  are  placed  in  the  cooker. 

Allowance  for  Cooking.  —  Much  depends  on  kind  of  cooker, 
—  (1)  whether  solidly  or  poorly  packed,  (2)  what  kinds  of 


224  SECOND   YEAR 

packing  are  used,  (3)  amount  of  food  to  be  cooked,  (4)  skill 
in  getting  food  quickly  into  cooker,  etc. 

Suitable  Foods  for  Cooking.  —  Cereals,  stews,  soups,  beef, 
lamb,  mutton,  ham,  poultry,  fish,  steamed  breads,  and  pud- 
dings, etc. 

When  using  a  fireless  cooker,  it  is  well  to  have  on  hand  some 
standard  cook  book  which  denotes  time  required  for  cook- 
ing various  dishes  in  a  fireless  cooker. 

Vacuum  Cleaners.  —  The  electric  power  vacuum  cleaners 
which  are  available  for  houses  having  electricity  reduce  the 
work  of  the  housekeeper  very  greatly.  By  drawing  up  the 
dust  and  collecting  rather  than  scattering  it,  the  vacuum  pro- 
cess tends  to  insure  the  purity  of  the  air  in  a  house,  and 
thereby  greatly  improves  its  sanitary  condition. 

A  hand  power  vacuum  cleaner  is  not  expensive.  It  is  of 
course  very  much  more  tiring-  to  those  who  operate  it  than  is 
the  electric  vacuum  machine.  But  it  does  not  cost  so  much, 
and  it  has  some  marked  advantages  over  the  broom  and 
dust  cloth  cleaning  ordinarily  applied  to  rooms. 

Bread  Mixer.  —  Every  housekeeper  having  a  large  family 
to  provide  for  should  regard  a  bread  mixer  as  an  essential 
utensil  in  her  kitchen.  It  is  a  great  time  and  strength  saver, 
and  it  is  a  thorough  worker. 

The  heavily  tinned  pails  which  are  the  bodies  of  the  mixers 
range  in  dough  capacity  from  two  to  six  loaves.  Clamps 
fasten  these  pails  to  a  table.  Each  mixer  has  a  curved  metal 
rod,  the  kneader,  carried  through  a  flat  cross  piece  to  the  rotat- 
ing handle.  A  few  turns  of  this  handle  will  knead  the  dough 
thoroughly.  Thus  the  hard  task  of  thoroughly  kneading 
dough  for  six  loaves  may  be  accomplished  at  the  cost  of  little 
time  and  little  strength. 

After  kneading,  the  dough  may  rise  in  the  pail  of  the  mixer. 

Food  Choppers.  —  Food  choppers  may  be  so  arranged  as 
to  cause  the  food  placed  in  them  to  be  cut  coarse  or  fine  or 


THE  HOME  MAKER'S  DUTY  TO  HERSELF      225 

to  be  pulverized.  Such  a  machine  is  especially  useful  in  pre- 
paring hamburg  steaks,  meat  or  vegetable  hash,  minced 
meat,  chopped  pickle,  etc.  This  is  again  a  time  and  strength 
saver  and  a  boon  to  the  housekeeper  of  heavy  tasks.  It  is 
so  easily  cleaned,  adjusted,  and  operated,  that  once  used  it 
will  seem  indispensable. 


SCHOOL  GARDENS 

The  movement  in  regard  to  the  establishment  of  school 
gardens  is  fast  becoming  a  widespread  one.  A  strong  argu- 
ment in  favor  of  it  can  be  advanced  in  its  importance  in  corre- 
lation with  the  work  in  Domestic  Science. 

The  aim  of  the  whole  course  in  Domestic  Science  is  to  be  of 
definite,  practical,  and  immediate  use  to  the  girl  who  in  after 
years  is  to  be  the  home  maker.  In  order  to  meet  these  every- 
day requirements  and  to  acquire  an  intelligent  idea  of  what 
she  is  doing,  the  girl  should  be  taught  about  the  material  she 
is  using.  In  what  other  way  can  she  gain  greater  intelli- 
gence about  some  of  the  material  she  uses  than  by  having  a 
garden  in  which  she  can  plant  her  own  vegetables,  care  for 
them,  study  their  growth,  and  finally  have  the  supreme  satis- 
faction of  actually  cooking  her  own  products? 

In  school  gardens  children  may  raise  vegetables  which 
could  be  provided  for  the  school  in  no  other  way.  For  fre- 
quently the  cost  of  new  vegetables  makes  their  use  impossible, 
owing  to  the  limited  amount  of  money  available. 

The  fact  that  a  school  garden  has  been  a  success  will  incline 
the  girl  to  plant  a  home  garden  which  may,  in  the  crowded 
tenement  districts,  be  nothing  more  than  a  small  window  box, 
owing  to  the  limited  amount  of  space.  This  is  a  step  in  the 
right  direction  and  should  be  encouraged.  It  is  not  really 
difficult  to  raise  for  the  family  table  vegetables  which  other- 
wise would  be  far  beyond  the  family  purse. 

There  are  but  a  few  school  kitchens  in  which  a  window 
box  cannot  be  successfully  managed.  Parsley  and  chives 
can  be  grown  with  little  trouble.  If  the  boys  in  the  wood- 

226 


SCHOOL  GARDENS  227 

working  classes  are  encouraged  to  cooperate  in  these  lines,  cold 
frames  may  be  made,  and  by  their  aid  lettuce,  radishes, 
tomatoes,  and  other  vegetables  at  practically  no  cost  and 
little  trouble  can  be  raised. 

Aside  from  the  actual  economic  side  of  the  question,  the 
lively  interest  of  the  girls  will  be  aroused  and  result  in 
effects  worth  the  trouble  the  extra  effort  may  cost  the  teacher. 
Moreover,  the  moral  gain  coming  from  faithful  attendance 
on  a  garden  should  not  be  overlooked. 


INDEX  TO   RECIPES 


Angel  Cake,  Recipe  No.  198. 

Apple,  Scalloped,  and  Bread  Pudding, 

Recipe  No.  40. 
Apple  and  Celery  Salad,  Recipe  No. 

256. 

Apple  Cake,  Dutch,  Recipe  No.  194. 
Apple  Dumpling,  Baked,  Recipe  No. 

195. 

Apple  Pie,  Recipe  No.  242. 
Apple  Pudding,  Steamed,  Recipe  No. 

224. 
Apple  Sauce : 

No.  1,  Recipe  No.  9. 
No.  II,  Recipe  No.  10. 
Baked,  Recipe  No.  11. 
Apple  Tapioca  or  Sago,  Recipe  No.  46. 
Apple  Water,  Recipe  No.  272. 
Apples,  Baked,  Recipe  No.  8. 
Apricot  Sauce,  Recipe  No.  229. 

B 

Bacon  (see  Liver  and  Bacon). 

Baked    Apple  Dumpling,  Recipe  No. 

195 

Baked  Apples,  Recipe  No.  8. 
Baked  Apple  Sauce,  Recipe  No.  11. 
Baked  Bananas,  Recipe  No.  14. 
Baked  Beans,  Boston,  Recipe  No.  23. 
Baked  Bean  Soup,  Recipe  No.  73. 
Baked  Crackers,  Recipe  No.  37. 
Baked  Crackers  and  Cheese,  Recipe 

No.  77. 

Baked  Custard,  Recipe  No.  95. 
Baked  Fish,  Recipe  No.  139. 
Baked  Macaroni  with  Cheese,  Recipe 

No.  49. 

Baked  Potatoes,  Recipe  No.  17. 
Baked  Rhubarb  Sauce,  Recipe  No.  13. 
Paked  Rice  Pudding,  Recipe  No.  57. 
Baked  Spaghetti  and  Tomato,  Recipe 

No.  50. 


Baking  Powder,  Recipe    for,  Recipe 

No.  176. 
Baking  Powder  Biscuit,  Recipe  No. 

192. 

Bananas,  Baked,  Recipe  No.  14. 
Barley  Gruel,  Recipe  No.  277. 
Barley  Sugar,  Recipe  No.  331. 
Batter,  Fritter,  Recipe  No.  182. 
Beans,  Boston  Baked,  Recipe  No.  23. 
Bean  Soup,  Recipe  No.  73. 
Beef: 

Beef  Stew,  Recipe  No.  102. 

Beef  Tea,  Recipe  No.  101. 

Braised  Beef,  Recipe  No.  110. 

Broiled  Meat  Cakes,    Recipe  No. 
105. 

Broiled  Steak,  Recipe  No.  104. 

Browned  Hash,  Recipe  No.  125. 

Brown  Sugar  Candy,  Recipe  No. 
342. 

Corned  Beef,  Recipe  No.  114. 

Cottage  Pie,  Recipe  No.  126. 

Dried    Beef    with    White    Sauce, 
Recipe  No.  128. 

Hamburg  Steak,  Recipe  No.  105. 

Meat  Loaf,  Recipe  No.  111. 

Roast  Beef  (see  Roasting,  General 
Index). 

Roast  Beef  Gravy,  Recipe  No.  116. 

Sandwiches,  Raw  Beef,  Recipe  No. 
284. 

Soup  Stock,  Recipe  No.  98. 
Beets,  Boiled,  Recipe  No.  27. 
Biscuit,  Baking  Powder,  Recipe  No. 

192.      • 

Bisque,  Tomato,  Recipe  No.  71. 
Blancmange : 

Chocolate,  Recipe  No.  42. 

Corn  Starch,  Recipe  No.  41. 

Fruit  Corn  Starch,  Recipe  No.  43. 

Irish  Moss,  Recipe  No.  44. 
Blueberries  (Canned),  Recipe  Vo.  307. 


228 


INDEX  TO   RECIPES 


229 


Blueberry  Muffins,  Recipe  No.  186. 
Blueberry  Pudding,  Recipe  No.  222. 
Boiled  Beets,  Recipe  No.  27. 
Boiled  Carrots,  Recipe  No.  29. 
Boiled  Coffee,  Recipe  No.  3. 
Boiled  Dinner,  Recipe  No.  114. 
Boiled  Dressing,  Salad,  Recipe  No.  250. 
Boiled  Fish,  Recipe  No.  137. 
Boiled  Fresh  Meat,  Recipe  No.  112. 
Boiled  Frosting,  Recipe  No.  214. 
Boiled  Macaroni,  Recipe  No.  48. 
Boiled  Onions,  Recipe  No.  31. 
Boiled  Parsnips,  Recipe  No.  30. 
Boiled  Potatoes,  Recipe  No.  19. 
Boiled  Rice,  Recipe  No.  58. 
Boiled  Salted  or  Smoked  Meats,  Recipe 

No.  113. 

Boiled  Turnips,  Recipe  No.  28. 
Boston  Baked  Beans,  Recipe  No.  23. 
Boston  Brown  Bread,  Recipe  No.  219. 
Boston    Brown     Bread     Sandwiches, 

Recipe  No.  281. 

Braids  (Bread) ,  Recipe  No.  173. 
Braised  Beef,  Recipe  No.  110. 
Bread,  p.  109. 
Bread  (Yeast) : 

Quick  Process,  Recipe  No.  169. 

Slow  Process,  Recipe  No.  168. 
Bread,  Whole  Wheat,  Recipe  No.  170. 
Bread  and  Butter  Sandwiches,  Recipe 

No.  280. 
Bread  Crumbs : 

Dried,  Recipe  No.  32. 

Buttered,  Recipe  No.  33. 
Bread  Crumb  Griddle  Cakes,  Recipe 

No.  181. 
Bread  Pudding  and  Scalloped  Apple, 

Recipe  No.  40. 
Bread  Pudding : 

Chocolate,  Recipe  No.  39. 

Plain,  Recipe  No.  38. 
Bread  Sticks,  Recipe  No.  175. 
Breakfast  Cocoa,  Recipe  No.  6. 
Broiled  Fish,  Recipe  No.  138. 
Broiled   Meat   Cakes    (see    Hamburg: 

Steak). 

Broiled  Steak,  Recipe  No.  104. 
Broth : 

Mutton,  Recipe  No.  100. 

Scotch,  Recipe  No.  99. 


Brown  Bread,  Boston,  Recipe  No.  219. 
Browned  Hash,  Recipe  No.  125. 
Brown  Sauce  ior  Meats,  Recipe  No. 

120. 

Brown  Sugar  Candy  (see  Pinoche). 
Butter,  Recipe  No.  75. 
Butter  Balls,  Recipe  No.  76. 
Butter  Cakes,  p.  132. 
Butter  Taffy,  Recipe  No.  330. 
Buttered  Bread  Crumbs,  Recipe  No. 

33. 
Buttered  Cracker  Crumbs,  Recipe  No. 

59. 


Cabbage  Salad,  Recipe  No.  255. 
Cake: 

Angel,  Recipe  No.  198. 

Cheap  Sponge,  Recipe  No.  196. 

Cocoa,  Recipe  No.  202. 

Dutch  Apple,  Recipe  No.  194. 

Gold,  Recipe  No.  204. 

Layer,  Recipe  No.  205. 

One  Egg,  Recipe  No.  201. 

Plain,  Recipe  No.  199. 

Short,  Recipe  No.  193. 

Silver,  Recipe  No.  203. 

Sponge,  Recipe  No.  197. 

without  Eggs,  Recipe  No.  200. 
Cakes : 

Cream,  Recipe  No.  183. 

Meat,  Broiled,  Recipe  No.  105. 
Candy  : 

Barley  Sugar,  Recipe  No.  331. 

Caramels,  Opera,  Recipe  No.  340. 

Dates,  Creamed,  Recipe  No.  339. 

Fondant,  Chocolate,  Recipe  No.  333. 

Fondant,  Coffee,  Recipe  No.  334. 

Fondant,  Maple,  Recipe  No.  335. 

Fondant,  Plain,  Recipe  No.  332. 

Fudge,  Chocolate,  Recipe  No.  341. 

Mints,  Cream,  Recipe  No.  336. 

Molasses,  Recipe  No.  328. 

Nut  Bar,  Maple,  Recipe  No.  337. 

Peanut  Brittle,  Recipe  No.  327. 

Pinoche  or  Brown  Sugar   Candy, 
Recipe  No.  342. 

Taffy,  Butter,  Recipe  No.  330. 

Vinegar,  Recipe  No.  329. 

Walnuts,  Creamed,  Recipe  No.  338. 


230 


INDEX  TO  RECIPES 


Caper  Sauce,  Recipe  No.  117. 
Caramel  Frosting,  Recipe  No.  217. 
Caramel  Junket,  Recipe  No.  66. 
Caramels,  Opera,  Recipe  No.  340. 
Carrots,  Boiled,  Recipe  No.  29. 
Celery  and  Apple  Salad,  Recipe  No. 

256. 

Celery,  Cream  of,  Soup,  Recipe  No.  70. 
Cereal  Gems,  Recipe  No.  189. 
Cereals  (see  also  Gruels) : 

Mush,  Corn  Meal,  Recipe  No.  54. 

Mush,  Corn    Meal,   Fried,   Recipe 
No.  55. 

Mush,  Oatmeal,  Recipe  No.  53. 

Oats,  Rolled,  Recipe  No.  51. 

Rice  (see  Rice). 

Wheat,  Cream  of,  Recipe  No.  52. 
Cheap  Sponge  Cake,  Recipe  No.  196. 
Cheese  and  Nut  Sandwiches,  Recipe 

No.  289. 
Cheese  and  Olive  Sandwiches,  Recipe 

No.  290. 
Cheese : 

Baked  Crackers  and,  Recipe  No.  77. 

Creamed,  Recipe  No.  79. 
Cheese  Fondue,  Recipe  No.  80. 
Cheese  Sandwiches,  Recipes  No.  288, 

289,  290. 

Cheese  Straws,  Recipe  No.  81. 
Chicken : 

Roast,  Recipe  No.  122. 

Stuffing  for,  Recipe  No.  123. 
Chicken  Fricassee,  Recipe  No.  124. 
Chicken  Salad,  Recipe  No.  263. 
Chicken  Sandwiches,  Recipe  No.  285. 
Chili  Sauce,  Recipe  No.  319. 
Chocolate    Blancmange,    Recipe    No. 

42. 
Chocolate  Bread  Pudding,  Recipe  No. 

39. 

Chocolate  Cookies,  Recipe  No.  239. 
Chocolate  Cream,  Recipe  No.  136. 
Chocolate  Cream  Filling,  Recipe  No. 

210. 

Chocolate  Fondant,  Recipe  No.  333. 
Chocolate  Frosting,  Recipe  No.  215. 
Chocolate  Fudge,  Recipe  No.  341. 
Chocolate  Ice  Cream,  Recipe  No.  303. 
Chocolate  Pudding,  Steamed,   Recipe 
No.  221. 


Chocolate  Sauce,  Recipe  No.  234. 
Chopped    Ham    Sandwiches,     Recipe 

No.  283. 
Chops : 

Pan-broiled,  Recipe  No.  106. 

Pork,  Sauted,  Recipe  No.  107. 
Chow  Chow,  Recipe  No.  318. 
Chowder : 

Clam,  Recipe  No.  163. 

Fish,  Recipe  No.  142. 

Lobster,  Recipe  No.  165. 
Clam  Chowder,  Recipe  No.  163. 
Clams,  Steamed,  Recipe  No.  162. 
Cocoa : 

Breakfast,  Recipe  No  6. 

Reception,  Recipe  No.  7. 
Cocoa  Cake,  Recipe  No.  202. 
Coconut  Filling,  Recipe  No.  211. 
Cod  Fish,  Creamed,  Recipe  No.  151. 
Cod,  Saute'd,  Recipe  No.  141. 
Coffee : 

Boiled,  Recipe  No.  3. 

Filtered,  Recipe  No.  4. 

Iced,  Recipe  No.  5. 
Coffee  Fondant,  Recipe  No.  334. 
Coffee  Jelly,  Recipe  No.  134. 
Cookies : 

Chocolate,  Recipe  No.  239. 

Molasses,  Recipe  No.  236. 

Nut,  Recipe  No.  238. 

Oatmeal,  Recipe  No.  240. 

Sugar,  Recipe  No.  237. 
Corn  Cake,  Recipe  No.  187. 
Corn  Meal  Griddle  Cakes,  Recipe  No. 

'180. 

Corn  Meal  Muffins,  Recipe  No.  187. 
Corn  Meal  Mush,  Recipe  No.  54. 

Fried,  Recipe  No.  55. 
Corn  Soup,  Recipe  No.  68. 
Corn  Starch,  Blancmange,  Recipe  No. 

41. 

Corned  Beef  (see  Boiled  Dinner). 
Cottage  Pie,  Recipe  No.  126. 
Cottage  Pudding,  Recipe  No.  206. 
Crab-apples  (Canned),  Recipe  No.  313. 
Cracker  Crumbs,  Buttered,  Recipe  No. 

59. 
Crackers,  Baked,  Recipe  No.  37. 

with  Cheese,  Recipe  No.  77. 
Cranberry  Jelly,  Recipe  No.  321. 


INDEX  TO   RECIPES 


231 


Cranberry  Pie,  Recipe  No.  244. 
Cranberry  Sauce,  Recipe  No.  15. 
Cream,  Chocolate,  Recipe  No.  136. 

Tapioca,  Recipe  No.  47. 
Cream  Cakes,  Recipe  No.  183. 
Cream  Filling,  Recipe  No.  209. 
Cream  Mints,  Recipe  No.  336. 
Cream  of  Celery  Soup,  Recipe  No.  70. 
Cream  of  Green  Pea  Soup,  Recipe  No. 

69. 

Cream  of  Wheat,  Recipe  No.  52. 
Creamed  Cheese,  Recipe  No.  79. 
Creamed  Cod  Fish,  Recipe  No.  151. 
Creamed  Dates,  Recipe  No.  339. 
Creamed  Fish,  Recipe  No.  150. 
Creamed  Lobster,  Recipe  No.  164. 
Creamed  Oysters,  Recipe  No.  161. 
Creamed  Potatoes,  Recipe  No.  22. 
Creamed  Walnuts,  Recipe  No.  338. 
Creamy  Eggs,  Recipe  No.  92. 
Creamy  Sauce,  Recipe  No.  228. 
Crescent  Rolls,  Recipe  No.  172. 
Croquettes  : 

Fish,  Recipe  No.  155. 

Lobster,  Recipe  No.  166. 

Meat,  Recipe  No.  131. 
Croutons,  Recipe  No.  34. 
Crumbs: 

Bread,  Buttered,  Recipe  No.  33. 

Cracker,  Buttered,  Recipe  No.  59. 
Currants   (see    Raspberries  and  Cur- 
rants). 
Custard : 

Baked,  Recipe  No.  95. 
Soft,  Recipe  No.  296. 
Steamed,  Recipe  No.  95. 
Custard  Pie,  Recipe  No.  246. 
Cutlets,  Veal,  Recipe  No.  108. 


Dates,  Creamed,  Recipe  No.  339. 
Desserts  (Frozen) : 
Ice  Cream : 

Chocolate,  Recipe  No.  303. 

Fruit,  Recipe  No.  305. 

Junket    with    Peaches,    Kecipe 
No.  304. 

Plain,  Recipe  No.  300. 

Strawberry,  Recipe  No.  302. 

Vanilla,  Recipe  No.  301. 


Ices: 

Lemon,  Recipe  No.  298. 

Orange,  Recipe  No.  299. 
Sherbet : 

Milk,  Recipe  No.  296. 

Pineapple,  Recipe  No.  297. 
Desserts  (Hot  or  Cold) : 

Baked  Apples,  Recipe  No.  8. 
Baked  Bananas,  Recipe  No.  14. 
Blancmange : 

Chocolate,  Recipe  No.  42. 

Corn  Starch,  Recipe  No.  41. 

Fruit  Corn  Starch,  Recipe  No.  43. 

Irish  Moss,  Recipe  No.  44. 
Custards : 

Baked,  Recipe  No.  95. 

Soft,  Recipe  No.  96. 

Steamed,  Recipe  No.  95. 
Dutch  Apple  Cake,  Recipe  No.  194. 
Gelatin : 

Chocolate  Cream,  Recipe  No.  136. 

Coffee  Jelly,  Recipe  No.  134. 

Lemon  Jelly,  Recipe  No.  132. 

Orange  Jelly,  Recipe  No.  133. 

Snow  Pudding,  Recipe  No.  135. 
Junket : 

Caramel,  Recipe  No.  66. 

Ice  Cream,  Recipe  No.  304. 

Plain,  Recipe  No.  65. 
Pies: 

Apple,  Recipe  No.  242. 

Cranberry,  Recipe  No.  244. 

Custard,  Recipe  No.  246. 

Lemon  with  Two  Crusts,  Recipe 
No.  243. 

Rhubarb,  Recipe  No.  247. 

Squash,  Recipe  No.  245, 
Puddings       (see      also      Pudding 
Sauces) : 

Baked  Apple  Dumpling,  Recipe 
No.  195. 

Blueberry  Pudding,  Recipe  No. 
222. 

Bread    and    Scalloped     Apple, 
Recipe  No.  40. 

Bread,  Chocolate,  Recipe  No.  39. 

Bread,  Plain,  Recipe  No.  38. 

Cottage,  Recipe  No.  206. 

Dutch  Apple  Cake,  Recipe  No. 
194. 


232 


INDEX  TO  RECIPES 


Rice,  Baked,  Recipe  No.  57. 
Rice,  Boiled,  Recipe  No.  58. 
Rice,  Steamed,  Recipe  No.  56. 
Snow  Pudding,  Recipe  No.  135. 
Steamed  Apple  Pudding,  Recipe 

No.  224. 
Steamed     Chocolate    Pudding, 

Recipe  No.  221. 
Suet  Pudding,  Recipe  No.  220. 
Tapioca,     Apple,     and     Sago, 

Recipe  No.  46. 

Tapioca,  Cream,  Recipe  No.  47. 
Tapioca,  Peach,  Recipe  No.  45. 
Whole  Wheat,  Recipe  No.  223. 
Sauces  (see  also  Canned  Fruits) : 
Apple  Sauce,  No.  I,  Recipe  No.  9. 
Apple  Sauce,  No.  II,  Recipe  No. 

10. 
Apple  Sauce,  Baked,  Recipe  No. 

11. 

Cranberry  Sauce,  Recipe  No.  15. 
Rhubarb,  Baked,  Recipe  No.  13. 
Rhubarb,  Steamed,  Recipe  No. 

12. 

Stewed  Prunes,  Recipe  No.  16. 
Short  Cake,  Recipe  No.  193. 
Doughnuts,  Recipe  No.  235. 
Drawn  Butter  Sauce  (for  Fish) ,  Rec- 
ipe No.  146. 
Dried  Beef,  with  White  Sauce,  Recipe 

No.  128. 

Dried  Bread  Crumbs,  Recipe  No.  32. 
Drinks  (Hot  and  Cold)  : 

Apple  Water,  Recipe  No.  272. 
Beef  Tea,  Recipe  No.  101. 
Egg  Nog,  Recipe  No.  83. 
Flaxseed  Tea,  Recipe  No.  269. 
Grape  Water,  Recipe  No.  270. 
Gruels : 

Barley,  Recipe  No.  277. 
Flour,  Recipe  No.  276. 
Indian  Meal,  Recipe  No.  278. 
Oatmeal,  Recipe  No.  279. 
Koumiss,  Recipe  No.  273. 
Lemonade,  Recipe  No.  264. 
Lemonade,    Effervescent,     Recipe 

No.  265. 

Lemonade,  Egg,  Recipe  No.  32. 
Lemonade,  Irish  Moss,  Recipe  No. 
268. 


Lemonade,  Pineapple,  Recipe  No. 
288, 

Lemonade,  Plain,  Recipe  No.  264. 

Lemon  Whey,  Recipe  No.  274. 

Orangeade,  Recipe  No.  267. 

Pasteurized  Milk,  p.  63. 

Rhubarb  Water,  Recipe  No.  271. 

Rice  Water,  Recipe  No.  275. 
Dropped  Eggs,  Recipe  No.  89. 
Dumpling,  Baked   Apple,  Recipe  No. 

195. 

Dumplings  for  Stew,  Recipe  No.  218. 
Dutch  Apple  Cake,  Recipe  No.  194. 

E 

Effervescent   Lemonade,  Recipe   No. 

265. 
Eggs: 

Creamy  Eggs,  Recipe  No.  92. 

Custard,  Baked,  Recipe  No.  95. 

Custard,  Soft,  Recipe  No.  96. 
.  Custard  Pie,  Recipe  No.  246. 

Dropped  or  Poached  Eggs,  Recipe 
No.  89. 

Goldenrod  Eggs,  Recipe  No.  94. 

Hard-cooked  Eggs,  Recipe  No.  88. 

Lemonade,  Egg,  Recipe  No.  82. 

Nog,  Egg,  Recipe  No.  83. 

Omelet,  Plain,  Recipe  No.  97. 

Salad,  Egg,  No.  I,  Recipe  No.  261. 

Salad,  E?g,  No.  II,  Recipe  No.  262. 

Sandwiches,  Egg,  Recipe  No.  286. 

Sauce,  Egg,  for  Fish,  Recipe  No. 
147. 

Scrambled  Eggs,  Recipe  No.  90. 

Soft-cooked,  No.  I,  Recipe  No.  85. 

Soft-cooked,  No.  II,  Recipe  No.  86. 

Soft-cooked,  No.  Ill,  Recipe  No.  87. 

Steamed  Eggs,  Recipe  No.  84. 

Stuffed  Eggs,  Recipe  No.  93. 
Entire  Wheat  Bread,  Recipe  No.  170. 


Fig   and    Prune    Sandwiches,  Recipe 

No.  293. 

Fig  Sandwiches,  Recipe  No.  292. 
Fillings  for  Cake  : 

Chocolate  Cream,  Recipe  No.  210. 

Cocqnut,  Recipe  No.  211. 

Cream,  Recipe  No.  209. 


INDEX  TO   RECIPES 


233 


Lemon,  Recipe  No.  207. 
Orange,  Recipe  No.  208. 
Filtered  Coffee,  Recipe  No.  4. 
Fish  : 

Baked,  Recipe  No.  139. 
Boiled,  Recipe  No  137. 
Broiled,  Recipe  No.  138. 
Chowder,  Clam,  Recipe  No.  163. 
Chowder,  Fish,  Recipe  No.  142. 
Chowder,  Lobster,  Recipe  No.  165. 
Clam  Chowder,  Recipe  No.  163. 
Clams,  Steamed,  Recipe  No.  162. 
Fish,  Cod,  Creamed,    Recipe   No. 

151. 

Fish,  Creamed,  Recipe  No.  150. 
Fish,  Fried,  Recipe  No.  140. 
Fish  Balls,  Recipe  No.  156. 
Fish  Chowder,  Recipe  No.  142. 
Fish  Croquettes,  Recipe  No.  155. 
Fish  Hash',  Recipe  No.  154. 
Lobster,  Creamed,  Recipe  No.  164. 
Lobster  Chowder,  Recipe  No.  165. 
Lobster  Croquettes,  Recipe  No.  166. 
Lobster  Salad,  Recipe  No.  258. 
Oysters,  Creamed,  Recipe  No.  161. 
Oysters,  Fried,  Recipe  No.  160. 
Oysters,  Pan-broiled,   Recipe   No. 

159. 

Oysters,  Scalloped,  Recipe  No.  157. 
Oyster  Stew,  Recipe  No.  158. 
Salad,  Lobster,  Recipe  No.  258. 
Salad,  Salmon,  Recipe  No.  259. 
Salad,  Sardine,  Recipe  No.  260. 
Sandwiches,  Sardines,  Recipe  No. 

287. 
Sauces  for  Fish : 

Drawn  Butter,  Recipe  No.  146. 

Egg,  Recipe  No.  147, 

Tartar,  No.  I,  Recipe  No.  148. 

Tartar,  No.  II,  Recipe  No.  149. 
Sauted,  Recipe  No.  141. 
Scalloped,  No.  I,  Recipe  No.  152. 
Scalloped,  No.  II,  Recipe  No.  153. 
Stuffing  for  Fish,  No.  I,  Recipe  No. 

143. 
Stuffing  for  Fish,  No.  II,  Recipe  No. 

144. 
Stuffing  for  Fish,  Oyster,  Recipe 

No.  145. 
Flaxseed  Tea,  Recipe  No.  269. 


Flour  Gruel,  Recipe  No.  276. 
Foamy  Sauce,  No.  I,  Recipe  No.  231. 
Foamy  Sauce,  No.  II,  Recipe  No.  232. 
Fondant : 

Chocolate,  Recipe  No.  333. 

Coffee,  Recipe  No.  334. 

Maple,  Recipe  No.  335. 

Plain,  Recipe  No.  332. 
Fondue,  Cheese,  Recipe  No.  80. 
French  Dressing,   Salad,   Recipe  No. 

248. 

Fresh  Meat,  Boiled,  Recipe  No.  112. 
Fricassee  of  Chicken,  Recipe  No.  124. 
Fried  Corn  Meal  Mush,  Recipe  No. 

55. 

Fried  Fish,  Recipe  No.  140. 
Fried  Oysters,  Recipe  No.  160. 
Fritter  Batter,  Recipe  No.  182. 
Frostings,  Boiled,  Recipe  No.  214. 

Caramel,  Recipe  No.  217. 

Chocolate,  Recipe  No.  215. 

Lemon,  Recipe  No.  216. 

Plain,  No.  I,  Recipe  No.  212. 

Plain,  No.  II,  Recipe  No.  213. 
Fruit: 

Corn  Starch  Blancmange,  Recipe 
No.  43. 

Dates,  Creamed,  Recipe  No.  3;i). 

Drinks,  p.  36. 

Ice  Cream  (see  Frozen  Desserts). 

Ices  (see  Frozen  Desserts). 

Pies  (see  Pies). 

Puddings  (see  Puddings). 

Sandwiches  (see  Sandwiches). 

Sauces  (see  Sauces). 
Fruit  (Canned) : 

Blueberries,  Recipe  No.  307. 

Crab  Apples,  Recipe  No.  313. 

Currants  with  Raspberries,  Recipe 
No.  306. 

Peaches,  Recipe  No.  309. 

Peaches,  Spiced,  Recipe  No.  315. 

Pears,  Recipe  No.  311. 

Pears,  Sweet  Pickled,  Recipe  No. 
314. 

Plums,  Recipe  No.  310. 

Quinces,  Recipe  No.  312. 

Raspberries  with  Currants,  Recipe 
No.  306. 

Strawberries,  Recipe  No.  308. 


234 


INDEX  TO   RECIPES 


Watermelon,  Sweet  Pickled,  Recipe 

No.  316. 
Fudge,  Chocolate,  Recipe  No.  341. 


Gelatin : 

Chocolate  Cream,  Recipe  No.  136. 

Coffee  Jelly,  Recipe  No.  134. 

Lemon  Jelly,  Recipe  No.  132. 

Orange  Jelly,  Recipe  No.  133. 

Snow  Pudding,  Recipe  No.  135. 
Gems,  Cereal,  Recipe  No.  189. 
Giblet  Gravy,  Recipe  No.  119. 
Gingerbread : 

No.  I,  Recipe  No.  190. 

No.  II,  Recipe  No.  191. 
Gold  Cake,  Recipe  No.  204. 
Goldenrod  Eggfc,  Recipe  No.  94. 
Graham  Muffins,  Recipe  No.  188. 
Grapefruit   and  Orange   Marmalade, 

Recipe  No.  325. 
Grape  Jelly,  Recipe  No.  323. 
Grape  Water,  Recipe  No.  270. 
Gravy : 

Giblet,  Recipe  No.  119. 

Roast  Beef,  Recipe  No.  116. 

Roast  Meat,  Recipe  No.  115. 
Green  Pea,  Cream  of,   Soup,  Recipe 

No.  69. 
Griddle  Cakes : 

Bread  Crumb,  Recipe  No.  181. 

Corn  Meal,  Recipe  No.  180. 

Sour  Milk,  Recipe  No.  179. 

Sweet  Milk,  Recipe  No.  178. 
Gruel : 

Barley,  Recipe  No.  277. 

Flour,  Recipe  No.  276. 

Indian  Meal,  Recipe  No.  278. 

Oatmeal,  Recipe  No.  279. 


Haddock,  Sauted,  Recipe  No.  141. 
Ham: 

Boiled,  Recipe  No.  113. 

Sliced,  Recipe  No.  282. 
Ham  Sandwiches,  Chopped,  Recipe  No. 

283. 

Hamburg  Steak,  Recipe  No.  105. 
Hard-cooked  Eggs,  Recipe  No.  88. 
Hard  Sauce,  Recipe  No.  226. 


Hard  Soap,  Recipe  No.  167. 
Hash  (see  Browned  Hash) . 
Hash,  Fish,  Recipe  No.  154. 
Hasty  Pudding  (see  Corn  Meal  Mush), 
Recipe  No.  54. 


Ice: 

Lemon,  Recipe  No.  298. 

Orange,  Recipe  No.  299. 
Ice  Cream: 

Chocolate,  Recipe  No.  303. 

Fruit,  Recipe  No.  305. 

Junket,  with  Peaches,  Recipe  No. 
304. 

Plain,  Recipe  No.  300. 

Strawberry,  Recipe  No.  302. 

Vanilla,  Recipe  No.  301. 
Iced  Coffee,  Recipe  No.  5.. 
Indian  Meal  Gruel,  Recipe  No.  278. 
Irish  Moss  Blancmange,  Recipe  No.  44. 
Irish  Moss  Lemonade,  Recipe  No.  268. 


Jelly: 

Coffee,  Recipe  No.  134. 

Cranberry,  Recipe  No.  321. 

Grape,  Recipe  No.  323. 

Lemon,  Recipe  No.  132. 

Orange,  Recipe  No.  133. 

Quince,  Recipe  No.  322. 
Jelly  and  Nut  Sandwiches,  Recipe  No. 

295. 

Jelly  Sandwiches,  Recipe  No.  294. 
Junket : 

Caramel,  Recipe  No.  66. 

Ice  Cream,  with  Peaches,  Recipe 
No.  304. 

Plain,  Recipe  No.  65. 


Koumiss,  Recipe  No.  273. 


Lamb: 

Minced,  on  Toast,  Recipe  No.  129. 

Roast   (see  Roasting,  General  In- 
dex). 

Scalloped,  Recipe  No.  130. 
Lamb  Stew,  Recipe  No.  103. 


INDEX  TO  RECIPES 


235 


Layer  Cake,  Recipe  No.  205. 
Lemon  Filling,  Recipe  No.  207. 
Lemon  Frosting,  Recipe  No.  216. 
Lemon  Ice,  Recipe  No.  298. 
Lemon  Jelly,  Recipe  No.  132. 
Lemon  Pie,  Recipe  No.  243. 
Lemon  Sauce,  Recipe  No.  227. 
Lemon  Whey,  Recipe  No.  274. 
Lemonade : 

Effervescent,  Recipe  No.  265. 

Egg,  Recipe  No.  82. 

Irish  Moss,  Recipe  No.  268. 

Pineapple,  Recipe  No.  264. 
Lettuce  Sandwiches,  Recipe  No.  291. 
Liver  and  Bacon,  Recipe  No.  109. 
Lobster,  Creamed,  Recipe  No.  164. 
Lobster  Chowder,  Recipe  No.  165. 
Lobster  Croquettes,  Recipe  No.  166. 
Lobster  Salad,  Recipe  No.  258. 


Macaroni : 

Baked,  with  Cheese,  Recipe  No.  49. 

Boiled,  Recipe  No.  48. 
Maple  Fondant,  Recipe  No.  335. 
Maple  Nut  Bar,  Recipe  No.  337. 
Marmalade : 

Orange,  Recipe  No.  324. 

Orange    and    Grapefruit,    Recipe 
No.  325. 

Peach,  Recipe  No.  326. 
Mashed  Potatoes,  Recipe  No.  21. 
Mayonnaise  Dressing,  Recipe  No.  249. 
Meat: 

Bacon,  Sauted  with  Liver,  Recipe 
No-  109. 

Boiled  Meats,  Fresh,  Recipe  No.  112. 

Boiled  Meats,  Salt,  Recipe  No.  113. 

Braised  Beef,  Recipe  No.  110. 

Broiled  Meat  Cakes  or  Hamburg 
Steak,  Recipe  No.  105. 

Broiled  Steak,  Recipe  No.  104. 

Browned  Hash,  Recipe  No.  125. 

Chicken,  Roast,  Recipe  No.  122. 

Chicken  Fricassee,  Recipe  No.  124. 

Chops,  Pan-broiled,  Recipe  No.  106. 

Chops,  Pork,  Sauted,  Recipe  No. 
107. 

Corned     Beef      (Boiled    Dinner), 
Recipe  No.  114. 


Cottage  Pie,  Recipe  No.  126. 
Croquettes,  Recipe  No.  131. 
Cutlets,  Veal,  Recipe  No.  108. 
Dried    Beef    with    White    Sauce, 

Recipe  No.  128. 
Gravies     and    Sauces     for      (see 

Sauces). 

Liver  and  Bacon,  Recipe  No.  109. 
Loaf,  Recipe  No.  111. 
Minced  Lamb  on  Toast,  Recipe  No. 

129. 
Roast    Meat    warmed    in    Gravy, 

Recipe  No.  127. 
Roast  Meats  (see  Roasting,  General 

Index). 
Sauces  for : 

Brown,  Recipe  No.  120. 
Caper,  Recipe  No.  117. 
Mint,  Recipe  No.  118. 
Tomato,  Recipe  No.  121. 
Scalloped  Mutton  or  Lamb,  Rec- 
ipe No.  130. 
Soups  (see  Broth). 
Stews,  Recipes  Nos.  102, 103. 
Stuffing    for  Chicken,  Recipe  No. 

123. 
Milk: 

Blancmange  (see  Blancmange) . 
Butter,  Recipe  No.  75. 
Chowders  (see  Chowder). 
Gruel  (see  Gruel). 
Ice  Creams  (see  Frozen  Desserts) . 
Junket  (see  Junket) . 
Koumiss,  Recipe  No.  273. 
Milk  Bread,  Recipe  No.  169. 
Milk  Toast,  Recipe  No.  36. 
Pasteurized  Milk,  p.  63. 
Sherbets,  Recipes  Nos.  296,  297. 
Soups  (see  Soups) . 
Whey,  Lemon,  Recipe  No.  274. 
Minced  Lamb  on  Toast,  Recipe  No.  129. 
Vfint  Sauce,  Recipe  No.  118. 
Slints  (see  Cream  Mints). 
Molasses  Candy,  Recipe  No.  328. 
Molasses  Cookies,  Recipe  No.  236. 
Muffins : 

Blueberry,  Recipe  No.  1£? 
Corn  Meal,  Recipe  No.  187. 
Graham,  Recipe  No.  188. 
Plain,  Recipe  No.  184. 


236 


INDEX  TO  RECIPES 


Rye,  Recipe  No.  188. 

Tea,  Recipe  No.  186. 
Mush: 

Corn  Meal,  Recipe  No.  54. 

Corn  Meal,  Fried,  Recipe  No.  55. 

Oatmeal,  Recipe  No.  53. 
Mutton : 

Broth,  Recipe  No.  100. 

Minced  on  Toast,  Recipe  No.  129. 

Roast  Mutton  (see  Roasting,  Gen- 
eral Index). 

Scalloped  Mutton,  Recipe  No.  130. 

Scotch  Broth,  Recipe  No.  99. 

N 

Nut  and  Cheese  Sandwiches,  Recipe 

No.  289. 
Nut  and  Jelly  Sandwiches,  Recipe  No. 

294. 

Nut  Bar,  Maple,  Recipe  No.  337. 
Nut  Cookies,  Recipe  No.  238. 


Oatmeal  Cookies,  Recipe  No.  240. 
Oatmeal  Gruel,  Recipe  No.  279. 
Oatmeal  Mush,  Recipe  No.  53. 
Oats,  Rolled,  Recipe  No.  51. 
Olive  and  Cheese  Sandwiches,  Recipe 

No.  290. 

Omelet,  Plain,  Recipe  No.  97. 
One  Egg  Cake,  Recipe  No.  201. 
Onions : 

Boiled,  Recipe  No.  31. 

Scalloped,  Recipe  No.  62. 
Opera  Caramels,  Recipe  No.  340. 
Orange  and  Grapefruit   Marmalade, 

Recipe  No.  325. 

Orange  Filling,  Recipe  No.  208. 
Orange  Ice,  Recipe  No.  299. 
Orange  Jelly,  Recipe  No.  133. 
Orange  Marmalade,  Recipe  No.  324. 
Orangeade,  Recipe  No.  267. 
Oysters : 

Creamed,  Recipe  No.  161. 

Fried,  Recipe  No.  160. 

Pan-broiled,  Recipe  No.  159. 

Scalloped,  Recipe  No.  157. 
Oyster  Stew,  Recipe  No.  158. 
Oyster  Stuffing,  for  Fish,  Recipe  No. 
145. 


Pan-broiled  Chops,  Recipe  No.  106. 
Pan-broiled  Oysters,  Recipe  No.  159. 
Parker  House  Rolls,  Recipe  No.  171. 
Parsnips,  Boiled,  Recipe  No.  30. 
Pasteurized  Milk,  p.  63. 
Pastry,  Plain,  Recipe  No.  241. 
Pea  Soup : 

Green,  Cream  of,  Recipe  No.  69. 

Split,  Recipe  No.  74. 
Peach  Marmalade,  Recipe  No.  326. 
Peach  Tapioca,  Recipe  No.  45. 
Peaches : 

Canned,  Recipe  No.  309. 

Spiced,  Recipe  No.  315. 

with   Junket  Ice   Cream,    Recipe 

No.  304. 

Peanut  Brittle,  Recipe  No.  327. 
Pears : 

Canned,  Recipe  No.  311. 

Sweet  Pickled,  Recipe  No.  314. 
Pickles: 

Chili  Sauce,  Recipe  No.  319. 

Chow  Chow,  Recipe  No.  318. 

Spiced  Peaches,  Recipe  No.  315. 

Sweet  Pickled   Pears,  Recipe  No. 
314. 

Sweet  Pickled  Watermelon,  Recipe 
No.  316. 

Tomato  .Catchup,  Recipe  No.  320. 

Tomatoes,  Recipe  No.  317. 
Pies: 

Apple,  Recipe  No.  242. 

Cottage,  Recipe  No.  126. 

Cranberry,  Recipe  No.  244. 

Custard,  Recipe  No.  246. 

Lemon  with   Two  Crusts,  Recipe 
No.  243. 

Rhubarb,  Recipe  No.  247. 

Squash,  Recipe  No.  245. 
Pineapple  Lemonade,  Recipe  No.  266. 
Pineapple  Sherbet,  Recipe  No.  297. 
Pinoche,  Recipe  No.  342. 
Plain  Cake,  Recipe  No.  199. 
Plain  Fondant,  Recipe  No.  332. 
Plain  Frosting : 

No.  I,  Recipe  No.  212. 

No.  II,  Recipe  No.  213. 
Plain  Ice  Cream,  Recipe  No.  300. 


INDEX  TO  RECIPES 


237 


Plain  Muffins,  Recipe  No.  184. 
Plain  Omelet,  Recipe  No.  97. 
Plain  Pastry,  Recipe  No.  241. 
Plain  Sauce,  Pudding,  Recipe  No.  225. 
Plain  Toast,  Recipe  No.  35. 
Plums,  Canned,  Recipe  No.  310. 
Poached  Eggs,  Recipe  No.  39. 
Polish,  Silver,  p.  31. 
Pop-overs,  Recipe  No.  177. 
Pork  chops  Sauted,  Recipe  No.  107. 
Pot  Roast  (see  Roasting,  General  In- 
dex). 

Potato  Salad,  Recipe  No.  251. 
Potato  Soup,  Recipe  No.  67. 
Potatoes : 

Baked,  Recipe  No.  17. 

Boiled,  Recipe  No.  19. 

Creamed,  Recipe  No.  22. 

Mashed,  Recipe  No.  21. 

Riced,  Recipe  No.  20. 

Scalloped,  No.  I,  Recipe  No.  60. 

Scalloped,  No.  II,  Recipe  No.  61. 

Stuffed,  Recipe  No.  18. 
Poultry  (see  Chicken). 
Prune   and    Fig    Sandwiches,   Recipe 

No.  293. 

Prunes,  Stewed,  Recipe  No.  16. 
Pudding  Sauces: 

Apricot,  Recipe  No.  229. 

Chocolate,  Recipe  No.  234. 

Creamy,  Recipe  No.  228. 

Foamy,  No.  I,  Recipe  No.  231. 

Foamy,  No.  II,  Recipe  No.  232. 

Hard,  Recipe  No.  22<>. 

Lemon,  Recipe  No.  227. 

Plain,  Recipe  No.  225. 

Strawberry,  Recipe  No.  230. 

Yellow,  Recipe  No.  233. 
Puddings  (see  Desserts,  Hot  or  Cold). 


Quince  Jelly,  Recipe  No.  322. 
Quiuces,  Canned,  Recipe  No.  312. 

R 

Rarebit,  Welsh,  Recipe  No.  78. 
Raspberries    and    Currants,    Canned, 

Recipe  No.  306. 
Raw  Beef  Sandwiches,  Recipe  No.  284. 


Reception  Cocoa,  Recipe  No.  7. 
Rhubarb  Pie,  Recipe  No.  247. 
Rhubarb  Sauce : 

Baked,  Recipe  No.  13. 

Steamed  ,  Recipe  No.  12. 
Rhubarb  Water,  Recipe  No.  271. 
Roast  Beef,  p.  83. 
Roast  Chicken,  Recipe  No.  122. 
Roast  Meat  Gravy,  Recipe  No.  115. 
Roast  Meat  warmed  in  Gravy,  Recipe 

No.  127. 

Roast  Mutton,  or  Lamb,  p.  83. 
Roast  Pork,  p.  83. 
Rolled  Oats,  Recipe  No.  61. 
Rolls : 

Crescent,  Recipe  No.  172. 

Parker  House,  Recipe  No.  171. 

Swedish,  Recipe  No.  174. 
Rice: 

Boiled,  Recipe  No.  58. 

Steamed,  Recipe  No.  56. 

with  Tomatoes,  Scalloped,  Recipe 

No.  64. 

Rice  Pudding,  Baked,  Recipe  No.  57. 
Rice  Water,  Recipe  No.  275. 
Riced  Potatoes,  Recipe  No.  20. 
Russian  Tea,  Recipe  No.  2. 
Rye  Muffins,  Recipe  No.  188. 

S 

Sago,  Apple  (see  Apple  Tapioca). 
Salad : 

Apple  and  Celery,  Recipe  No.  256. 

Cabbage,  Recipe  No.  255. 

Chicken,  Recipe  No.  263. 

Egg,  No.  I,  Recipe  No.  261. 

Egg,  No.  II,  Recipe  No.  262. 

Fruit,  Recipe  No.  257. 

Lobster,  Recipe  No.  258. 

Potato,  Recipe  No.  251. 

Salmon,  Recipe  No.  259. 

Sardine,  Recipe  No.  260. 

Stuffed  Tomato,  Recipe  No.  254. 

Tomato,  R«cipe  No.  253. 

Vegetable,  Recipe  No.  252. 
Salad  Dressing : 

Boiled,  Recipe  No.  250. 

French,  Recipe  No.  248. 

Mayonnaise,  Recipe  No.  249. 
Salmon  Salad,  Recipe  No.  259. 


238 


INDEX  TO  RECIPES 


Salted    or    Smoked    Meats,    Boiled, 

Recipe  No.  113. 
Sandwiches : 

Boston  Brown  Bread,  Recipe  No. 
281. 

Bread  and  Butter,  Recipe  No.  280. 

Cheese,  Recipe  No.  288. 

Cheese  and  Nut,  Recipe  No.  289. 

Cheese  and  Olive,  Recipe  No.  290. 

Chicken,  Recipe  No.  285. 

Chopped  Ham,  Recipe  No.  283. 

Egg,  Recipe  No.  286. 

Fig,  Recipe  No.  292. 

Fig  and  Prune,  Recipe  No.  293. 

Jelly,  Recipe  No.  294. 

Jelly  and  Nut,  Recipe  No.  295. 

Lettuce,  Recipe  No.  291. 

Prune  and  Fig,  Recipe  No.  293. 

Raw  Beef,  Recipe  No.  284. 

Sardine,  Recipe  No.  287. 

Sliced  Ham,  Recipe  No.  282. 
Sardine  Salad,  Recipe  No.  260. 
Sardine  Sandwiches,  Recipe  No. 

287. 

Sauces      (see      Desserts,      Hot      or 
Cold)  : 

for  Fish  (see  Fish) . 

for  Meats  (see  Meat) . 

for      Puddings        (see      Pudding 
Sauces) . 

for      Vegetables        (see       White 

Sauce) . 
Sauted  Cod  or  Haddock,  Recipe  No. 

141. 

Saute'd  Pork  Chops,  Recipe  No.  107. 
Scalloped  Dishes : 

Apple  and  Bread  Pudding,    Recipe 
No.  40. 

Fish,  No.  I,  Recipe  No.  152. 

Fish,  No.  II,  Recipe  No.  153. 

Lamb,  Recipe  No.  130. 

Mutton,  Recipe  No.  130. 

Onions,  Recipe  No.  62. 

Oysters,  Recipe  No.  157. 

Potatoes,  No.  I,  Recipe  No.  60. 

Potatoes,  No.  II,  Recipe  No.  61. 

Tomatoes,  Recipe  No.  63. 

Tomatoes  with  Rice,  Recipe  No.  64. 
Scotch  Broth,  Recipe  No.  99. 
Scrambled  Eggs,  Recipes  Nos.  90,  91. 


Sherbet : 

Milk,  Recipe  No.  296. 

Pineapple,  Recipe  No.  297. 
Short  Cake,  Recipe  No.  193. 
Silver  Cake,  Recipe  No.  203. 
Silver  Polish,  p.  31. 
Sirup  for  Fruit  (Canned),  p.  167. 
Sliced  Ham  Sandwiches,  Recipe  No. 

282. 

Snow  Pudding,  Recipe  No.  135. 
Soap,  Hard,  Recipe  No.  167. 
Soft-cooked  Eggs : 

No.  I,  Recipe  No.  85. 

No.  II,  Recipe  No.  86. 

No.  Ill,  Recipe  No.  87. 
Soft  Custard,  Recipe  No.  96. 
Soups : 

Baked  Bean,  Recipe  No.  73. 

Corn,  Recipe  No.  68. 

Cream  of  Celery,  Recipe  No.  70. 

Cream  of  Green  Pea,  Recipe  No.  69. 

Meat  (see  Broth). 

Milk  and  Vegetable,  p.  64. 

Potato,  Recipe  No.  67. 

Split  Pea,  Recipe  No.  74. 

Tomato,  Recipe  No.  72. 

Tomato  Bisque,  Recipe  No.  71. 

Vegetable,  Recipe  No.  98. 
Soup  Stock,  Recipe  No.  98. 
Sour  Milk  Griddle  Cakes,  Recipe  No. 

179. 
Spaghetti,     Baked,     with     Tomato, 

Recipe  No.  50. 

Spiced  Peaches,  Recipe  No.  315. 
Split  Pea  Soup,  Recipe  No.  74. 
Sponge  Cake,  Recipe  Nos.  196,  197. 
Squash  Pie,  Recipe  No.  245. 
Stale  Bread : 

Bread    Crumbs,  Buttered,   Recipe 
No.  33. 

Bread  Crumbs,  Dried,  Recipe  No. 
32. 

Croutons,  Recipe  No.  34. 

Stuffing  for  Fish,  No.  I,  Recipe  No. 
143. 

Stuffing  for  Fish,  No.  II,  Recipe  No. 
144. 

Stuffing  for  Poultry,  Recipe  No.  123. 

Toast,  Milk,  Recipe  No.  36. 

Toast,  Plain,  Recipe  No.  35      , 


INDEX  TO  RECIPES 


239 


Starch  Dishes : 

Blancmange  (see  Blancmange) . 

Macaroni,  Recipes  Nos.  48,  49. 

Spaghetti,  Recipe  No.  50. 

Tapioca    (see    Desserts,  Hot    and 

Cold). 
Steak : 

Broiled,  Recipe  No.  104. 

Hamburg,  Recipe  No.  105. 
Steamed  Chocolate    Pudding,  Recipe 

No.  221. 

Steamed  Clams,  Recipe  No.  162. 
Steamed  Custard,  Recipe  No.  95. 
Steamed  Dumplings  for  Stew,  Recipe 

No.  218. 

Steamed  Eggs,  Recipe  No.  84. 
Steamed  Rhubarb  Sauce,  Recipe  No.  12. 
Steamed  Rice,  Recipe  No.  56. 
Stew: 

Beef,  Recipe  No.  102. 

Lamb,  Recipe  No.  103. 

Oyster,  Recipe  No.  158. 
Stewed  Prunes,  Recipe  No.  16. 
Sticks,  Bread,  Recipe  No.  175. 
Stock,  Soup,  Recipe  No.  98. 
Strawberries,  Canned,  Recipe  No.  308. 
Strawberry  Ice  Cream,  Recipe  No.  302. 
Strawberry  Sauce,  Recipe  No.  230. 
Stuffed  Eggs,  Recipe  No.  93. 
Stuffed  Potatoes,  Recipe  No.  18. 
Stuffed  Tomato  Salad,  Recipe  No.  254. 
Stuffing : 

for  Chicken,  Recipe  No.  123. 

for  Fish,  No.  I,  Recipe  No.  143. 

for  Fish,  No.  II,  Recipe  No.  144. 

Oyster,  for  Fish,  Recipe  No.  145. 
Suet  Pudding,  Recipe  No.  220. 
Sugar,  Barley,  Recipe  No.  331. 
Sugar  Cookies,  Recipe  No.  237. 
Swedish  Rolls,  Recipe  No.  174. 
Sweet  Milk  Griddle  Cakes,  Recipe  No. 

178. 

Sweet  Pickled  Pears,  Recipe  No.  314. 
Sweet   Pickled   Watermelon,    Recipe 
No.  316. 


Taffy,  Butter,  Recipe  No.  330. 
Tapioca : 

Apple  or  Sago,  Recipe  No.  46. 


Peach,  Recipe  No.  45. 

Tapioca  Cream,  Recipe  No.  47. 
Tartar  Sauce : 

No.  I,  Recipe  No.  148. 

No.  II,  Recipe  No.  149. 
Tea,  Recipe  No.  1. 

Beef,  Recipe  No.  101. 

Flaxseed,  Recipe  No.  269. 

Russian,  Recipe  No.  2. 
Tea  Muffins,  Recipe  No.  185. 
Toast : 

Milk,  Recipe  No.  36. 

Plain,  Recipe  No.  35. 
Tomato  and  Spaghetti,  Baked,  Recipe 

No.  50. 

Tomato,  Stuffed,  Salad,  Recipe  No. 254. 
Tomato  Bisque,  Recipe  No.  71. 
Tomato  Catchup,  Recipe  No.  320. 
Tomato  Salad,  Recipe  No.  253. 
Tomato  Sauce,  Recipe  No.  121. 
Tomato  Soup,  Recipe  No.  72. 
Tomatoes : 

Pickled,  Recipe  No.  317. 

Scalloped,  Recipe  No.  63. 

with  Rice,  Scalloped,  Recipe  No.  64. 
Turkey,  Giblet  Gravy  for,  Recipe  No. 

119. 
Turnips,  Boiled,  Recipe  No.  28. 


Vanilla  Ice  Cream,  Recipe  No.  301. 
Veal  Cutlets,  Recipe  No.  108. 
Vegetable  and  Milk  Soups,  p.  60. 
Vegetable  Salad,  Recipe  No.  252. 
Vegetable  Sauces  (see  White  Sauce) 
Vegetable  Soup  (see  Soup  Stock). 
Vegetables : 

Beans,  Boston  Baked,  Recipe  No. 
23. 

Beets,  Boiled,  Recipe  No.  27. 

Carrots,  Boiled,  Recipe  No.  29. 

Onions,  Boiled,  Recipe  No.  31. 

Parsnips,  Boiled,  Recipe  No.  30. 

Potatoes  (see  Potatoes) . 

Sauces  for  (see  Sauces). 

Tomatoes,  Scalloped,  Recipe  No.  63. 

Tomatoes    with    Rice,    Scalloped, 
Recipe  No.  64. 

Turnips,  Boiled,  Recipe  No.  28. 
Vinegar  Candy,  Recipe  No.  329. 


240 


INDEX  TO  RECIPES 


Walnuts,  Creamed,  Recipe  No.  338. 
Warming  over  Fish: 

Creamed  Fish,  Recipe  No.  150. 
Fish  Croquettes,  Recipe  No.  155. 
Fish  Hash,  Recipe  No.  154. 
Scalloped  Fish,  No.  I,  Recipe  No. 

152. 
Scalloped  Fish,  No.  II,  Recipe  No. 

153. 
Warming  over  Meats : 

Browned  Hash,  Recipe  No.  125. 
Cottage  Pie,  Recipe  No.  126. 
Dried    Beef    with    White    Sauce, 

Recipe  No.  128. 
Meat     Croquettes,     Recipe     No. 

131. 
Minced  Lamb  on  Toast,  Recipe  No. 

129. 
Roast  Meat  in  Gravy,  Recipe  No. 

127. 


Scalloped  Muttoii  or  Lamb,  Recipe 

No.  130. 

Water  Bread,  Recipe  No.  168. 
Watermelon,    Sweet   Pickled,  Recipe 

No.  316. 

Welsh  Rarebit,  Recipe  No.  78. 
Wheat: 

Cream  of,  Recipe  No.  52. 
Whole,  Pudding,  Recipe  No.  223. 
Whey,  Lemon,  Recipe  No.  274. 
White  Sauce  : 

No.  I,  Recipe  No.  24.      • 
No.  II,  Recipe  No.  25. 
No.  Ill,  Recipe  No.  26. 
and  Dried  Beet,  Recipe  No.  128. 
Whole  Wheat  Bread,  Recipe  No.  170. 
Whole   Wheat  Pudding,  Recipe    No. 
223. 


Yeast  Bread  (see  Bread). 
Yellow  Sauce,  Recipe  No.  233. 


GENERAL   INDEX 


Abbreviations,  table  of,  33. 

Accounts,  198. 

Acid    ingredient   in   baking    powder, 

125. 

Acids  for  sandwiches,  159. 
Afternoon  teas,  216. 
Aitch  bone  (beef) ,  80. 
Alkaline  ingredient  in  baking  powder, 

125. 

Animal  fats  and  oils,  112. 
Antidotes,  189. 
Antiseptic,  187. 
Arrowroot,  51. 
Ash  pan,  20. 

B 

Back  of  rump,  80. 
Bacon,  79. 
Baking,  definition  of,  35. 

doughs  and  batters,  time  table  for, 
131. 

of  fish,  103. 
Baking  powder,  124. 

use  of,  in  pastry,  145. 
Baking  powder  mixtures  (see  Doughs 
and  batters) . 

recipes  for  (see  Index  to  Recipes) . 

time  table  for  baking  of,  131. 
Barrel  of  flour,  weight  of,  117. 
Batters,  123. 

baking  of,  time  table  for,  131. 

proportions  of  flour  and  liquid  for, 
124. 

recipes  for  (see  Index  to  Recipes) . 
Bedroom,  care  of,  192. 
Beef  (see  also  Meat) ,  78. 

boiled,  80. 

braised  (see  Braised  Beef,  Recipe 
No.  110) . 


corned,  80. 

cuts  of,  79. 

digestibility  of,  78. 

manner  of  cooking  various  cuts  of 
80. 

recipes  for  (see  Index  to  Recipes). 

roasts,  83. 

steaks  (see  Steaks,  also  Broiling). 

stews,  86. 

warming  over,  97. 
Beverages,  36. 
Blacking  of  ranges,  21. 
Bleeding,  187. 
Blue  points  (oysters),  108. 
Bluing,  195. 
Boiled  meats,  82. 
Boiling  (see  Meat,  Cooking  of). 

beef  cuts  for,  80. 

fresh  meats,  82. 

lamb  cuts  for,  81. 
Boiling  water,  36. 

effect  of,  on  eggs,  72. 

effect  of,  on  fish,  102. 

effect  of,  on  meat,  82. 

effect  of,  on  starch,  52. 
Bolting  (see  Wheat). 
Boning  of  fish,  102. 
Borax,  use  of,  14. 
Box  luncheons,  205. 
Brains  (beef),  80. 
Braising,  beef  cuts  for,  80. 

lamb  cuts  for,  81. 
Bran,  116. 

Brasses,  cleaning  of,  32. 
Bread  (see  also  Flour,  Wheatv  Baking 
powder  mixtures),  115. 

flour  for,  115. 

food  value  of,  116. 

liquids  for  making  of,  115. 

materials  for  making  of,  115. 


241 


242 


INDEX 


Bread  —  continued. 

process  of  making,  119. 

stale  bread,  uses  of,  49. 
Bread  mixers,  224. 
Breakfast  table,  the,  25. 
Brine,  163. 
Brisket  (beef) ,  80. 
Broiling,  83. 

beef  cuts  for,  80. 

of  fish,  102. 

Brooms  and  brushes,  12. 
Brown  sugar,  177. 
Brushes,  12. 
Building  a  fire,  20. 
Bulbs  as  vegetables,  44. 
Burners,  lamp,  19. 
Burning,  of  dust,  13. 

of  garbage,  32. 
Burns,  188. 
Butter,  67. 

butter  balls  (see  Recipe  No.  76). 

butter  cakes,  making  of,  132. 

butter  making,  68. 

test  for  distinguishing  butter  from 
oleomargarine,  68. 


Cabbage,  cooking  of,  48. 
Cabinets,  10. 
Cake,  132. 

cream  fillings  for,  136. 

frostings  for,  137. 

recipes  for  (see  Index  to  Recipes). 
Camp  cookery,  218. 
Candies,  177. 
Cane  sugar,  177. 
Canning,  167. 
Canning  of  fruit,  167. 

recipes  for  (see  Index  to  Recipes) . 
Carbohydrates,  61. 
Carpeted  floors  and  stairs,  sweeping 

of,  13. 

Carrots  (see  Index  to  Recipes) . 
Casein,  68. 
Cereals,  55. 

recipes  for  (see  Index  to  Recipes) . 

rice,  55. 

recipes  for  (see  Index  to  Recipes) . 
Cheese,  68. 

recipes  for  (see  Index  to  Recipes). 


Chicken,  95. 

Chimneys,  lamp,  cleaning  of,  19. 

Chocolate  and  cocoa,  38. 

recipes  for  (see  Index  to  Recipes). 
Chocolate  stains,  to  remove,  16. 
Chuck  ribs  (beef),  80. 
Clams,  108. 

cleaning  of,  108. 

recipes  for  (see  Index  to  Recipes). 
Clarifying  of  fat,  113. 
Coal  range,  the,  20. 
Cocoa,  38. 

stains,  to  remove,  16. 
Coffee,  37. 

stains,  to  remove,  16. 
Cold  storage  of  foods,  166. 
Color  in  house  furnishing,  203. 
Combination  of  foods  in  menus,  162. 
Combustion,  17. 
Compressed  yeast,  118. 
Condensed  milk,  63. 
Confectioner's  sugar,  177. 
Convalescent  diet,  154. 
Cooker,  fireless,  222. 
Cookies  (see  Index  to  Recipes). 
Corning,  meat  for,  80. 
Corn  starch  as  a  thickening  agent,  52. 
Cream  (see  Butter,  Cheese,  Milk). 
Crumbs,  bread,  49. 
Crusts  for  pies,  146. 
Cupful,  to  measure  a,  33. 
Curd,  69. 

Cuts  of  meat,  plates  of,  facing,  76,  77, 
84,  85,  92,  93. 


Dampers,  20. 

Desserts,  frozen,  163. 

Dessert  starches,  52. 

Diagram  of  breakfast  table,  26. 

Diet,  153. 

Digestibility  of  beef,  78. 

Digestive  processes,  183. 

Dinner  table,  27. 

Dish  cloths,  care  of,  31. 

Dishes  for  camp  use,  218. 

Dish  towels,  care  of,  31. 

Dish  washing,  29. 

Disinfectants,  191. 

Doors,  hangings  for,  202. 


INDEX 


243 


Doughs,  yeast,  119. 

Doughs  and  batters,  124,  139. 

method  of  steaming,  139. 

recipes  for  (see  Index  to  Recipes). 

steamed,  139. 
Dress  for  the  kitchen,  9. 
Dressing  for  poultry,  96. 
Dressings,  for  fish,  105. 

for  salads,  149. 

Dried  fruits,  preparation  of,  for  cook- 
ing, 42. 

Drinks,  recipes  for,  36. 
Dry  yeast,  118. 
Dust,  11. 

disposal  of,  after  sweeping,  13. 
Dusting,  13. 
Duty  of  home  maker  to  herself,  221. 

E 

Egging  and  crumbing  for  frying,  115. 
Eggs,  70. 

recipes  for  (see  Index  to  Recipes). 
Entire  wheat  flour,  117. 
Equipment,  10. 
Expenditure  and  food  value,  relation 

of,  162. 
Experiments  with  baking  powder,  125. 

eggs,  72. 

meat,  81. 

starch,  51. 

yeast,  118. 
Extinguishing  of  oil  lamps,  19. 

F 

Face  of  rump  (beef) ,  80. 
Fats  and  oils,  112. 

clarifying  of  fat,  113. 

oleomargarine,  67. 

Fillings,    for    cake     (see     Index    to 
Recipes). 

for  sandwiches,  158. 
Finger  bowls,  28. 
Fire,  the  kitchen,  19. 
Fire  box,  20. 
Fireless  cooker,  222. 
Fish,  101. 

recipes  for  (see  Index  to  Recipes). 

sauces  for,  106. 

shellfish,  108. 
Flank  (beef),  80, 


Floors,  13. 
Flour,  116. 

as  a  thickening  agent,  52. 
barrel  of,  weight  of,  117. 
Food,  34,  61. 
Food  choppers,  224. 
Food  value : 
of  bread,  115. 
of  butter,  67. 
Of  candy,  177. 
of  cheese,  68. 

of  chocolate  and  cocoa,  39. 
of  eggs,  71. 
of  fats  and  oils,  112. 
of  fish,  101. 
of  fruit,  40. 
of  gelatin,  99. 
of  ice  cream,  163. 
of  meat,  78. 
of  milk,  62. 
of  oysters,  108. 
of  pastry,  145. 
of  salads,  148. 
of  starch,  51. 
of  sugar,  177. 
of  vegetables,  42. 
of  water,  35,  61. 
of  water  ices,  163. 
Foods,    combination    of    proper,  for 

menus,  162. 
for  box  luncheons,  205. 
preservation  of,  166. ' 
storage  of,  in  refrigerator,  15. 
suitable  for  camp  cookery,  219. 
fireless  cookery,  224. 
food  chopper,  225. 
uses  to  body,  184. 
Fore  quarter,  beef,  80. 
lamb  or  mutton,  81. 
Fowl,  to  select,  95. 
Freezer,  163. 

Freezing  ice  cream,  etc.,  163. 
Frostings    for    cake    (see    Index    to 

Recipes) . 
Frozen      desserts      (see      Index      to 

Recipes) . 

Fruit  and  sugar,  for  canning,  propor- 
tions of,  173. 

for  jellies,  proportions  of,  167. 
for  marmalades,  proportions  of,  175. 


244 


INDEX 


Fruit  pies,  146. 
Fruits,  40. 

canning  of,  167. 

drinks   made    from    (see    Drinks, 
Index  to  Recipes). 

for  canning,  166. 

for  marmalades,  175. 

for  pickling,  170. 

for  pies,  146. 

for  salads,  148. 

for  sandwiches,  159. 

jelly  making,  172. 
Frying,  82,  113. 
Fuel,  18,  19. 


Garbage,  32. 
Gardens,  school,  226. 
Gas  burners,  22. 
Gas  ranges,  21. 
Gelatin,  99. 

recipes  for  (see  Index  to  Recipes) , 
Germs,  carriers  of,  12. 

helpful,  69. 

in  dust,  11. 

Glasses,  table,  filling  of,  28. 
Glucose,  177. 
Good  beef,  marks  of,  78. 
Graham  flour,  117. 
Grain,  55, 115. 
Granulated  sugar,  177. 
Grape  sugar,  177. 
Gravies,  93. 

Grease  spots,  removal  of,  14. 
Green  vegetables,  cooking  of,  44. 
Grilling  (see  Broiling),  83. 
Grinding  and  bolting,  116. 


Hair,  covering  of,  when  cooking,  9. 

Ham,  79. 

Hamburg  steak,  89. 

Hands,  care  of,  when  cooking,  9. 

Hard  candies,  178. 

Hard  water,  35. 

Hardwood  floors  and  stairs,  cleaning 

of,  12. 

Heart  of  beef,  80. 
Heat  as  an  agent  to  baking  powder, 

125. 


Hind  quarter,  beef,  79. 
lamb  or  mutton,  81. 
Hind  shin,  beef,  80. 
Home  maker,  the,  221. 
Home  making,  201. 

Home  table,  planning  of  meals  for,  162. 
Honey,  177. 

Hot-water  faucet,  improper  use  of,  36. 
House  furnishing,  201. 


Ice  cream  (see  also  Ices,  Sherbets,  In- 
dex to  Recipes) ,  163. 

recipes  for  (see  Index  to  Recipes) . 
Ices,  water  (see  also  Sherbets,  Index 
to  Recipes) . 

freezing  of,  163. 
Infection,  187. 
Intestinal  juice,  183. 
Invalid  cookery,  153. 

recipes  for,  153-158. 
Irish  moss  (see  Index  to  Recipes). 
Iron-rust  stains,  to  remove,  16. 
Ironing,  196. 


Jars,  filling  of,  216. 

Jellies,  172  (see  also  Gelatin). 

recipes  for  (see  Index  to  Recipes) . 

use  of  gelatin  in,  99. 
Jelly  (see  Jellies). 
Junket,  63. 


Keeping  a  fire  overnight,  21. 
Kerosene  lamps,  19. 
Kidneys  (beef),  80. 
Kindling,  20. 
Kitchen,  9. 
Knives,  care  of,  30. 

placing  of,  25. 

scouring  of,  31. 


Labor-saving  devices,  222. 
Lacteals,  184. 
Lactose,  177. 
Lamb,  78,  81. 

recipes  for  (see  Index  to  Recipes). 
Lamps,  kerosene,  19. 


INDEX 


245 


Lard,  leaf,  113. 
Laundering,  194. 
Leaves  as  vegetables,  44. 
Leg  of  lamb  or  mutton,  81. 
Lemon  juice,  use  of,  in  stains,  16. 
Lettuce,  149. 

Liquid  and  flour  for  doughs  and  bat- 
ters, proportion  of,  123. 
Liquid  diet,  153. 
Liquid  yeast,  118. 
Liquids  for  bread  making,  119. 

temperature  of,  for  yeast,  119. 
Little-neck  clams,  108. 
Liver,  80. 

Living,  cost  of,  208. 
Loaf  sugar,  177. 
Lobsters,  110. 

recipes  for  (see  Index  to  Recipes) . 
Loin  of  mutton  or  lamb,  81. 
Luncheons,  205. 


Manners,  table,  28. 
Marmalades,  175. 

recipes  for  (see  Index  to  Recipes). 
Measurements,  table  of,  33. 
Meat,  78. 
boiling,  91. 

meats  for,  80. 
salt  or  smoked  meats,  92. 
braising,  91. 
broiling  or  grilling,  88. 
care  of,  81. 
cooking  of,  82. 
cuts  of  (see  plates  facing  pp.  76, 

77,84,  85,92,93). 
experiments  with,  81. 
food  value  of,  78. 
gravies  for,  85,  93. 
hamburg  steak,  89. 
pan-broiled  chops,  89. 
roasting,  90. 

meats  for  (see  Meat,  cuts  of, 

also  Roasts),  79. 
stewing,  87. 
Menu  work,  162,  208. 

breakfast  menus,  with  cost,  209. 
essentials    in    successful    planning 

for  home  table,  208. 
luncheon  menus,  with  cost,  211. 


planning  of  meals  in,  162. 
reference  books  for,  162. 
relation  of  food  value  to  expendi- 
ture in,  162. 
Microbes  (see  Germs) . 
Middlings  (wheat) ,  116. 
Milk,  62. 

Milk  products,  67,  68. 
Milk  sugar,  177. 

recipes  for  milk  dishes  (see  Index 

to  Recipes) . 

Mineral  matter  in  food,  61. 
Moisture  as  an  agent  to  baking  pow- 
der, 125. 
Molasses,  177. 

proportion  of  baking  powder  with, 

126. 
Mutton,  78,  81. 

recipes  for  (see  Index  to  Recipes). 


Neck  of  beef,  80. 

of  mutton  or  lamb,  81. 
Nursing,  185. 


Oils,  112. 

Oleomargarine,  67. 

Onions,  cooking  of,  44. 

Outfit  for  pupils  in  cookery  classes, 

10. 

Oven,  131. 
Ox  tail,  use  of,  80. 
Oysters,  108. 

recipes  for  (see  Index  to  Recipes). 


Pan  broiling,  83. 
Pancreatic  juice,  183. 
Pastry,  145. 

recipe    for    plain    (see    Index    to 

Recipes). 
Pastry  flour,  145. 
Peaches  (see  Index  to  Recipes) . 
Pears  (see  Index  to  Recipes) . 
Pickles  (see  Index  to  Recipes). 
Pickling,  170. 
Picnic  lunches,  205. 
Pictures,  arrangement  of,    in   house 

furnishing,  203. 


246 


INDEX 


Pies,  146. 

recipes  for  (see  Index  to  Recipes) . 
Plums  (see  Index  to  Recipes) . 
Poisons,  189. 
Pork,  79. 

chops,  pan-broiled   (see  Index  to 

Recipes) . 

chops,   sauted  (see  Index  to  Rec- 
ipes) . 

Potatoes  (see  Vegetable  soups,  Scal- 
loped dishes) . 

recipes  for  (see  Index  to  Recipes). 
Poultry,  95. 

recipes  for  (see  Index  to  Recipes) . 
Powdered  sugar,  177. 
Prime  ribs  (beef),  80. 
Proportions  of 

baking  powder  with  flour,  molas- 
ses, sour  milk,  126. 
flour   and   liquid  for  doughs  and 

batters,  124. 

ice  and  salt  for  freezing,  163. 
ingredients  for  batters,  124. 
ingredients  for  quick  doughs,  123. 
ingredients  for  yeast  doughs,  123. 
sugar  and  fruits  for  jellies,  173. 
sugar  and  fruits  for  marmalades, 

175. 

sugar  and  fruits  for  sirups  for  can- 
ning, 167. 

thickening  agents  for  liquids,  51. 
Proteids,  61. 
Provisions,  list  of,  for  camp  cookery, 

219. 
Pudding  sauces  (see  Index  to  Recipes) . 


Quick  doughs,  proportions  of  ingre- 
dients for,  120. 


Raising  of  batters,  124. 
Raising  of  doughs,  120. 
Rattleran  (beef),  80. 
Refreshments  for  afternoon  teas,  216. 
Refrigerator,  15. 
Rhubarb  (see  Index  to  Recipes) . 
Rice  (see  Index  to  Recipes) . 
Ripening  of  cheese,  69. 
of  cream,  67. 


Ripening  of  meat,  78. 
Roast  beef,  83. 
Roasting,  83. 

definition  of,  83. 
Roasts : 

beef  cuts  for,  79. 

lamb  cuts  for,  81. 

time  table  for  roasting,  83. 
Rooms  as  units  in  house  furnishing, 

204. 

Roots  as  vegetables,  44. 
Round,  80. 

Rubbers  for  canning,  168. 
Rump,  80. 

S 

Saddle,  81. 

Sago,  52. 

Salad  dressings,  149. 

Salads,  148. 

dressings  for  (see  Index  to  Recipes) . 

recipes  for  (see  Index  to  Recipes) . 
Saliva,  183. 

Salt  and  ice,  proportions  of,  for  freez- 
ing, 163. 

Salt  meats,  boiling  of,  92. 
Sandwiches,  158. 

recipes  for  (see  Index  to  Recipes). 
Sanitation,  190. 
Sauces  (see  Index  to  Recipes) . 
Scalds,  188. 
Scalloped  dishes,  58. 

recipes  for  (see  Index  to  Recipes). 
School  gardens,  226. 
School  kitchen,  9. 
School  lunches,  205. 
Scrubbing,  14. 

Sea  moss  as  a  thickening  agent,  52. 
Seasoning,  proportions  of,  for  vegeta- 
bles, 45. 

Semi-solids,  in  diet,  153. 
Service,  for  breakfast,  etc.,  26. 
Serving,  general  rules  for,  28. 
Setting  the  table,  25. 
Shellfish,  108. 

Sherbets  (see  Index  to  Recipes). 
Shin,  80,  85. 

Shortening  for  pastry,  145. 
Shoulder,  mutton  or  lamb,  81. 
Sides  of  beef,  79. 


INDEX 


247 


Silver,  cleaning  of,  30. 

Sink,  cleaning  of,  31. 

Sirloin,  cuts  of,  80. 

Sirup  for  canning,  167. 

Skim  milk,  63. 

Smoked  meats,  boiling  of,  92. 

Soap,  114,  195. 

Soda,  caustic  solution,  use  of,  32. 

Soups  (see  Index  to  Recipes). 

cream,  64. 

meat,  84. 
Sour  cream,  67. 

Sour  milk,  proportion  of  baking  pow- 
der with,  126. 
Speck,  a,  to  measure,  33. 
Spinach,  cooking  of,  45. 
Sponge  cakes,  making  of,  133. 
Spoonful,  a,  to  measure,  33. 
Spring  lamb,  79. 
Spring  wheat,  116. 
Stains,  16. 
Stairs,  13. 
Stale  bread,  49. 

recipes  for  (see  Index  to  Recipes) . 
Starch,  51,  183,  195. 

recipes  for  (see  Index  to  Recipes) . 

suggestive    topics    for    talks    on, 

54. 

Station,  10. 
Steak,  hamburg,  89. 
Steaks,  80,  83. 
Steaming,  139. 
Steer,  78. 
Sterile  water,  36. 
Sterilizing,  167. 
Stewing,  86. 
Stews,  beef  cuts  for,  80. 

dumplings  for,  139. 

lamb  cuts  for,  81. 
Sticking  piece  (beef),  80. 
Stirring  of  coarse  cereals  while  cook- 
ing, 56. 

Stock,  soup,  85. 
Stoves,  23. 

suitable  for  camp  cookery,  218. 
Straining  (jellies),  173. 
Sucrose,  177. 
Suet,  80. 
Sugar,  177. 
Summer  vegetables,  44. 


Supper  table,  the,  27. 
Sweeping,  12. 


Table,  25. 

dinner,  27. 
Tail,  ox,  use  of,  80. 
Tapioca,  52. 
Tea  and  coffee,  36. 

recipes  for  (see  Index  to  Recipes). 

stains,  to  remove,  16. 
Teas,  afternoon,  216. 
Temperatures  of  water,  36. 
Tests  for 

beef,  78. 

butter,  68. 

eggs,  71. 

fat,  114. 

fish,  101. 

flour,  117. 

lamb,  79. 

lobsters,  111. 

mutton,  good,  78. 

oven  for  baking,  131. 

poultry,  95. 

veal,  79. 

vegetables,  44. 
Thickening  agents,  52. 
Time  tables  for 

broiling  meat  and  fish,  83. 

cooking  of  cereals,  56. 

doughs  and  batters,  124. 

roasting,  83. 

Tinware,  cleaning  of,  30. 
Tip  of  sirloin  beef,  79. 
Tongue,  beef,  81. 
Top  of  round,  beef,  80. 
Towel,  hand,  use  of,  in  cooking,  9. 
Tray,  for  the  sick  room,  154. 

serving,  the,  28. 
Tripe,  80. 

Trying  out  of  fat,  113. 
Tubers,  44. 

Tumblers,  putting  of  jelly  into,  173. 
Turkey,  to  select  a,  95. 
Turnips,  cooking  of,  44. 


Vacuum  cleaners,  224. 
Veal,  79. 


248 


INDEX 


Veal  cutlets,  89. 
Vegetable  fats  and  oils,  112. 
Vegetables,  42   (see  also  Vegetable 
soups,  Salads,  Sandwiches). 

cooking  of,  44,  49. 

recipes  for  (see  Index  to  Recipes). 

sauces  for  (see  Index  to  Recipes). 
Vermicelli,  54. 
Villi,  184. 

W 

Waste  pipe,  refrigerator,  care  of,  15. 
Water,  35,  61. 


Wheat,  116. 
Whey,  69. 
Whitefish,  102. 
White  sauce,  47. 
Whole  wheat  flour,  117. 
Wicks,  lamp,  trimming  of,  19. 
Window  box,  22IJ. 

Windows,  treatment  of,  in  house  fur- 
nishing, 203. 
Wrapping  of  sandwiches,  158. 


Yeast,  117. 


HOME   RECIPES  249 


250  HOME   RECIPES 


HOME   RECIPES  251 


252  HOME   RECIPES 


HOME   RECIPES  253 


254  HOME   RECIPES 


HOME   RECIPES  255 


256  HOME   RECIPES 


D    b/  I, 


2608  7( 


WON 


